Herb-Stuffed Chicken Breasts

Recipe by papergoddess
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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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