Tuesday, January 18, 2011

Leek Stuffed Chicken

It's stuffed chicken week at our house.  So far we've tried out Leek & Herb Stuffed Chicken and Brie & Apple Stuffed Chicken.  I have two additional packages of chicken in the freezer so who knows what else we'll be trying by the end of the week!

Here is the recipe for the Leek & Herb Stuffed Chicken.  I've shared this fabulous Leek Soup before and you know how much I love them!!  They have this sweet oniony taste that isn't too strong.  If you haven't cooked with them before I totally recommend trying them  out!

Leek & Herb Stuffed Chicken

Ingredients


3 medium leeks (white and light green portions only), cleaned and chopped
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

CRUST:

1/4 cup finely chopped walnuts (the recipe called for pecans but I use what I have on hand)
1/4 cup dry bread crumbs
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1 tablespoon olive oil

Directions

In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper and saute for about a minute.  Take your pan off of the heat and let it cool down.
Flatten each chicken breast half to 1/4-in. thickness.  If you haven't ever done this before I suggest getting saran wrap and placing it over top your chicken.  You can pound it with anything, I use the side of a meat tenderizer.  It is messy!  Top the chicken with your leek mixture. Roll up and secure with toothpicks.

Mix your walnuts, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11-in. x 7-in. baking dish. Drizzle with oil.

Bake, uncovered, at 375° for 35-40 minutes.  Don't forget to take out the toothpicks!! 

1 comments:

Theresa said...

Happy iFellowship Day! The chicken sounds delish. Enjoy!

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