Prep 20 mins
Cook 35 mins
This dish is easily made in advance. If the crumbs aren't browned enough, run under the broiler briefly
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 leeks, white and light green parts only, washed well, sliced into rounds
- 1 1⁄2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 teaspoons salt
- 2 teaspoons fresh ground pepper
- 6 boneless skinless chicken breasts
- 3 slices whole wheat bread
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1⁄2 cup white wine
- Preheat oven to 350 degrees.
- Heat olive oil and butter in saute pan over medium heat. Add leeks and cook for 4 minutes.
- Add 1 tablespoon each of rosemary and thyme, cook one minute more.
- Season with 1/2 teaspoon each of salt and pepper. Transfer to bowl; let cool.
- Using a knife with a sharp, pointed blade, cut a pocket into the center of each chicken breast by inserting the tip into the thickest part of the breast, being careful not to cut the whole way through. Place 2 tablespoons of leek mixture into each pocket.
- Make bread crumbs by placing bread into food processor fitted with metal blade. Add remaining herbs, salt and pepper.
- Spread 1 teaspoon mustard over top of stuffed chicken breast.
- Cover with herbed bread crumbs, pressing gently to adhere.
- Place chicken breasts in roasting pan, bread crumb side up.
- Pour chicken stock and wine into pan around chicken.
- Cover with foil, bake for 25 minutes. Remove foil and bake 10 minutes more. Internal temperature should reach 165 degrees.
Enjoyed the flavours, thanks for sharing