Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

"From Fitness Magazine (July 2005), credited to Chef Debra Ponzek."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
30mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Michelle M.
    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!
     
  3. Paka1931
    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.
     
  4. KMLWPA
    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.
     
  5. Bergy
    I used regular white mushrooms and dried thyme and the recipe was still very tasty so I award it 5 stars. I served it with garlic mashed potatoes, steamed green beans & carrots - Thanks kburie for a lovely Sunday dinner
     
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Tweaks

  1. Heidi T.
    I added more thyme and a little Cajun seasoning to spice it up a bit. Really good recipe though
     

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