Herb-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Herb-Stuffed Chicken Breasts, Martha Stewart Living, November 2007 Ingredients:
1 tbsp. extra virgin olive oil |
4 leeks, white and light green parts, washed well and sliced into 1/4 inch rounds |
1 tbsp. rosemary, finely chopped |
1 tbsp. thyme |
1 tsp. thyme |
1 tsp. salt |
1 tsp. pepper |
1 1/3 lbs. chicken breasts, boneless and skinless (2 whole breasts) |
2 slices bread |
4 tsp. dijon mustard |
1 cup chicken stock |
Directions:
1. Preheat the oven to 350 degrees. In a large oven proof skillet, heat 1 teaspoon oil over medium heat. Add the leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 tsp. salt and 1/2 teaspoon pepper. Transfer to a medium bowl, let cool.
2. Carve a pocket in the center of each chicken breast by inserting the tip of a knife into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tbsp. leek mixture in each pocket. Heat 1 tsp. oil in a large skillet over medium-high heat. Add the chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
3. Place bread in the bowl of a food processor fitted with the metal blade and process until fine crumbs form. Transfer crumbs to a bowl. Add remaining tsp. rosemary and 1 tsp. thyme. Season with remaining 3/4 tsp. salt and 1/2 tsp. pepper. Spread 1 tsp. mustard over one side of each chicken breast, and cover with about 3 tbsp. herbed bread crumbs, pressing gently to adhere. Drizzle the remaining tsp. oil over all.
4. Place skillet in the oven; roast the chicken until it is golden and cooked through, about 15 minutes. Remove from the oven; transfer the chicken to serving dish and cover with foil while you make the sauce. Place skillet over medium heat, and add the chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, abut 3 minutes. Remove from heat; add remaining tsp. thyme. Serve with chicken.
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