Leek and Cheese Chicken Breasts

By The Canadian Living Test Kitchen

Tested till perfect

563 people added this to their Recipe Box
Bookmarks
Leek and Cheese Chicken Breasts

This recipe makes 2 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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
  • Portion size: 2
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 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 Gruyère 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

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

Related content

Contests

All contests