Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

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

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tablespoons olive oil, divided
• 12  shiitake mushroom caps, thinly sliced
• 1  leek, white part only, thinly sliced and cleaned
• 1  teaspoon fresh thyme, chopped (divided)
• 1⁄4 teaspoon salt, divided
• 1⁄4 teaspoon fresh ground black pepper, divided
• 2 (5 ounce)  boneless skinless chicken breast halves

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.