Tested till perfect Leek and Cheese Chicken Breasts

Leek and Cheese Chicken Breasts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 4 tsp 4tspextra-virgin olive oil
  • 2/3 cup 2/3cupthinly sliced leeks, (white and light green parts only)
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 cup 1/4cupdry white wine
  • 1/3 cup 1/3cupshredded Gruy√®re cheese
  • 1 tbsp 1tbspdrained and chopped oil-packed sun-dried tomatoes
  • 1 tbsp 1tbspchopped fresh parsley
  • 2 2boneless chicken breastchicken breasts, (with skin)
  • 1 pinch 1pincheach of salt and pepper
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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 Information Per serving without skin : about

cal 404 pro 36g total fat 26g sat. fat 8g
carb 4g fibre 1g chol 117mg sodium 148mg

% RDI:

calcium 20 iron 12 vit A 11 vit C 12
folate 9
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