Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

READY IN: 30mins
Bergy
Recipe by Vino Girl

From Fitness Magazine (July 2005), credited to Chef Debra Ponzek.

Top Review by Abba Gimel

Simply said... Excellent!!!! I had a little trouble with the pockets. I solved this by rolling the filling in the breast and securing with un-waxed floss to secure. The taste was worth the effort!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
  3. Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
  4. Remove from heat; sprinkle with half the thyme, salt, and pepper.
  5. Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
  6. Fill pocket with 2-3 tablespoons of the mushroom mixture.
  7. Season chicken with the remaining thyme, salt, and pepper.
  8. Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
  9. Brown chicken on both sides.
  10. Transfer skillet to the oven and roast for 10 minutes or until cooked through.
  11. Serve with the remaining mushroom-leek mixture.

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