Prep 10 mins
Cook 20 mins
From Fitness Magazine (July 2005), credited to Chef Debra Ponzek.
- 29.58 ml olive oil, divided
- 12 shiitake mushroom caps, thinly sliced
- 1 leek, white part only, thinly sliced and cleaned
- 4.92 ml fresh thyme, chopped (divided)
- 1.23 ml salt, divided
- 1.23 ml fresh ground black pepper, divided
- 2 (283.49 g) boneless skinless chicken breast halves
- Preheat oven to 400°F.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
- Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
- Remove from heat; sprinkle with half the thyme, salt, and pepper.
- 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.
- Fill pocket with 2-3 tablespoons of the mushroom mixture.
- Season chicken with the remaining thyme, salt, and pepper.
- Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
- Brown chicken on both sides.
- Transfer skillet to the oven and roast for 10 minutes or until cooked through.
- Serve with the remaining mushroom-leek mixture.
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!
Excellent! This was delicious! I see that a poster had difficulty making the pockets. I learned a trick in my Cook's Illustrated Cookbook: put chicken in the freezer for about 15 - 20 minutes. This will make it firm enough to slice horizontally (I do this when I am slicing entire breast horizontally for pan-searing with sauces.). Thank you for the recipe!
Who would think that so few ingredients would result in such a wonderful flavor! I made this with regular onion as my leeks are frozen and I wanted that "fresh" taste. Also had to use fresh crimini's, no shiitakes left in the fridge. I cut pockes but think I will flatten and roll next time as I wanted more of the mushroom mixture with each bite. Thanks for a great recipe.