Leek and Cheese Chicken Breasts Leek and Cheese Chicken Breasts

Leek and Cheese Chicken Breasts 150 Image by: Leek and Cheese Chicken Breasts 150 Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2009


  • 4 teaspoons extra-virgin olive oil
  • 2/3 cups thinly sliced leeks (white and light green parts only)
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 1/3 cup shredded Gruy√®re cheese
  • 1 tablespoon drained and chopped oil-packed sun-dried tomatoes
  • 1 tablespoon chopped fresh parsley
  • 2 chicken breasts (with skin)
  • 1 pinch each of salt and pepper


In large ovenproof skillet, heat half of the oil over medium heat; cook leeks and thyme, stirring occasionally, until softened, about 3 minutes. Stir in wine and bring to boil; cook, stirring, until no liquid remains, about 2 minutes. Transfer to bowl. Mix in cheese, parsley and tomatoes. Set aside.

Cut chicken in half almost but not all the way through; open like book. Divide filling over 1 side of each breast. Fold over; secure edge with toothpicks. Brush with remaining oil; sprinkle with salt and pepper. In same skillet, brown chicken over medium-high heat. Bake in 425?F (220?C) oven until no longer pink inside, about 15 minutes.

Nutritional facts Per serving without skin : about

  • Sodium 148 mg
  • Protein 36 g
  • Calories 404.0
  • Total fat 26 g
  • Cholesterol 117 mg
  • Saturated fat 8 g
  • Total carbohydrate 4 g


  • Iron 12.0
  • Folate 9.0
  • Calcium 20.0
  • Vitamin A 11.0
  • Vitamin C 12.0
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Lunch & Dinner

Leek and Cheese Chicken Breasts