Leek and Herb Stuffed Chicken |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Shirley A. Glaab, Hattiesburg, Mississippi 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) |
pecan crust: |
1/4 cup finely chopped pecans |
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:
1. In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool.
2. Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks.
3. In a small shallow bowl, combine the pecans, 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.
4. Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks. Yield: 4 servings.
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