- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2009
Ingredients
Method
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
%RDI
- Iron 12.0
- Folate 9.0
- Calcium 20.0
- Vitamin A 11.0
- Vitamin C 12.0
