Roasted Chicken Breasts with Smoked Gouda and Leeks

Smoked Gouda and Leek Filling: In large ovenproof nonstick skillet, melt butter over medium heat; cook leek and thyme, stirring occasionally, until softened, about 3 minutes. Transfer to bowl; mix in cheese, tomatoes and parsley.

With sharp knife held horizontally and starting from curved side, cut chicken in half almost but not all the way through; open like book. Spoon scant 2 tbsp (25 mL) filling over 1 side, leaving 1/2-inch (1 cm) border uncovered. Fold uncovered side over; secure edge with 2 toothpicks.

In small bowl, combine oil, salt and pepper; brush all over chicken. In same skillet, brown chicken over medium-high heat. Bake in 425°F (220°C) oven until no longer pink inside, 15 minutes. Remove toothpicks; cut each diagonally into 6 slices.

Additional information :

Variations
Roasted Chicken Breasts with Mushrooms and Red Pepper: Omit Smoked Gouda and Leek Filling. In ovenproof nonstick skillet, melt 2 tbsp (25 mL) butter over medium heat. Add 2 cups (500 mL) sliced cremini and/or button mushrooms or shiitake caps; 1/2 cup (125 mL) chopped onion; 1 sweet red pepper, thinly sliced; 1 clove garlic, minced; 1 tsp (5 mL) crumbled dried rosemary; and 1/4 tsp (1 mL) each salt and pepper. Cook, stirring often, until onion is softened, about 5 minutes. Transfer to bowl. Mix in 1/4 cup (50 mL) grated Parmesan cheese and 2 tbsp (25 mL) chopped fresh parsley. Continue with recipe.

Per serving: about 276 cal, 41 g pro, 10 g total fat (4 g sat. fat), 4 g carb, 1 g fibre, 114 mg chol, 398 mg sodium. % RDI: 7% calcium, 8% iron, 13% vit A, 57% vit C, 6% folate.

Roasted Chicken Breasts with Spinach and Crab: Omit Smoked Gouda and Leek Filling. In ovenproof nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium heat. Add 1 bunch (or 10 oz/284 g pkg) fresh spinach, coarse stems removed; and 1/2 tsp (2 mL) each salt and pepper. Cook until wilted, about 4 minutes. Transfer to sieve in sink; let cool slightly. Press out liquid; coarsely chop. Transfer to large bowl. Mix in 1 can (6 oz/120 g) crabmeat, drained; 2 green onions, thinly sliced; 2 tsp (10 mL) grated lemon rind; 1 tbsp (15 mL) lemon juice; and 2 tsp (10 mL) each minced gingerroot and sesame oil. Continue with recipe.

Per serving: about 270 cal, 43 g pro, 9 g total fat (1 g sat. fat), 3 g carb, 1 g fibre, 110 mg chol, 559 mg sodium. % RDI: 7% calcium, 19% iron, 36% vit A, 10% vit C, 31% folate.

Source : Canadian Living Magazine: March 2003