Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 tablespoons olive oil, divided |
12 shiitake mushroom caps, thinly sliced |
1 leek, white part only, thinly sliced and cleaned |
1 teaspoon fresh thyme, chopped (divided) |
1/4 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper, divided |
2 (5 ounce) boneless skinless chicken breast halves |
Directions:
1. Preheat oven to 400°F.
2. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
3. Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
4. Remove from heat; sprinkle with half the thyme, salt, and pepper.
5. Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
6. Fill pocket with 2-3 tablespoons of the mushroom mixture.
7. Season chicken with the remaining thyme, salt, and pepper.
8. Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
9. Brown chicken on both sides.
10. Transfer skillet to the oven and roast for 10 minutes or until cooked through.
11. Serve with the remaining mushroom-leek mixture.
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