Leek and Cheese Chicken Breasts Leek and Cheese Chicken Breasts

Leek and Cheese Chicken Breasts 150 Image by: Leek and Cheese Chicken Breasts 150 Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2009



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 facts Per serving without skin : about

  • Sodium 148 mg
  • Protein 36 g
  • Calories 404.0
  • Total fat 26 g
  • Cholesterol 117 mg
  • Saturated fat 8 g
  • Total carbohydrate 4 g


  • Iron 12.0
  • Folate 9.0
  • Calcium 20.0
  • Vitamin A 11.0
  • Vitamin C 12.0
Share X
Lunch & Dinner

Leek and Cheese Chicken Breasts