Leek and Cheese Chicken Breasts

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Tested Till Perfect

Servings: 2

Ingredients:

Nutritional Info
Per serving without skin : about -
cal 404
pro 36 g
total fat 26 g
sat. fat 8 g
carb 4 g
fibre 1 g
chol 117 mg
sodium 148 mg
% RDI: -
calcium 20%
iron 12%
vit A 11%
vit C 12%
folate 9%
    4 tsp (20 mL) extra-virgin olive oil
    2/3 cup (150 mL) thinly sliced leeks (white and light green parts only)
    1/2 tsp (2 mL) dried thyme
    1/4 cup (50 mL) dry white wine
    1/3 cup (75 mL) shredded Gruyère cheese
    1 tbsp (15 mL) each chopped fresh parsley and drained oil-packed sun-dried tomatoes
    2 boneless chicken breasts (with skin)
    Pinch each salt and pepper

Preparation:

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.


Source

Canadian Living Magazine: February 2009




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