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    You are in: Home / Recipes / Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two Recipe
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    Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

    Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two. Photo by Bergy

    1/3 Photos of Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Vino Girl's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
    3. 3
      Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
    4. 4
      Remove from heat; sprinkle with half the thyme, salt, and pepper.
    5. 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. 6
      Fill pocket with 2-3 tablespoons of the mushroom mixture.
    7. 7
      Season chicken with the remaining thyme, salt, and pepper.
    8. 8
      Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
    9. 9
      Brown chicken on both sides.
    10. 10
      Transfer skillet to the oven and roast for 10 minutes or until cooked through.
    11. 11
      Serve with the remaining mushroom-leek mixture.

    Ratings & Reviews:

    • on January 19, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      55

      Very good. Mild but well-flavored. Went well with more assertive side dishes. I used larger breasts and worried that they wouldn't get done, but the time was pretty close. I cooked them 5 minutes longer and they turned out perfect. No pink, but still moist. Used dried thyme since I didn't have fresh.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

    Serving Size: 1 (309 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 369.6
     
    Calories from Fat 158
    42%
    Total Fat 17.5 g
    27%
    Saturated Fat 2.7 g
    13%
    Cholesterol 90.7 mg
    30%
    Sodium 468.7 mg
    19%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 3.2 g
    12%
    Sugars 5.8 g
    23%
    Protein 32.5 g
    65%

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