Leek and Cheese Chicken Breasts
302 people added this to their Recipe Box
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% |
Suggested Recipes
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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.
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.
Tags:
Main Course; Poultry-Chicken; Vegetables; Cheese/Other Dairy; Skillet; Bake; Make It Tonight; For One or Two;
Source
Canadian Living Magazine: February 2009
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