Directions:
- Preheat oven to 350°F Melt 2 tablespoons of the butter in medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes to wilt. Stir in apricots, almonds, breadcrumbs, 1/4 teaspoon each of the thyme, salt, and pepper. Remove from heat; set aside.
- Rinse chicken with cold water and pat dry with paper towels. Carefully loosen, but do not remove, skin from breasts. Evenly spread one-fourth of mixture under the skin of each breast. Place chicken, skin-side up, in shallow baking dish; set aside.
- Melt remaining 1 tablespoon butter; whisk into olive oil. Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper.
- Roast 35 to 45 minutes or until thermometer registers 170°F Serve with tossed salad and crusty French bread, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.82 Kcal (2922 kJ) | ||
| Calories from fat | 412.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.88g | 71% | |
|---|---|---|---|
| Cholesterol | 198.06mg | 66% | |
| Sodium | 1590.55mg | 66% | |
| Potassium | 739.37mg | 16% | |
| Total Carbs | 28.31g | 9% | |
| Sugars | 5.77g | 23% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 46.58g | 93% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.3mg | 19% | |
| Calcium | 101.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 272.9 Kcal (1143 kJ) | ||
| Calories from fat | 161.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.94g | 71% | |
|---|---|---|---|
| Cholesterol | 77.46mg | 66% | |
| Sodium | 622.03mg | 66% | |
| Potassium | 289.15mg | 16% | |
| Total Carbs | 11.07g | 9% | |
| Sugars | 2.26g | 23% | |
| Dietary Fiber | 1.57g | 16% | |
| Protein | 18.22g | 93% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.3mg | 19% | |
| Calcium | 39.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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