Leek and Cheese Chicken Breasts
This recipe makes 2 servings
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
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
