Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Leek and Herb Stuffed Chicken




Source of Recipe


blueribbonrecipes






List of Ingredients



• 3 medium leeks(white and light green portions only), cleaned and chopped
  
• 1 Tbsp. olive oil
  
• 1/2 tsp. dried rosemary, crushed
  
• 1/2 tsp. dried thyme
  
• 1/4 tsp. salt
  
• 1/4 tsp. pepper
  
• 4 boneless, skinless chicken breast halves
  
• Pecan Crust:
  
• 1/4 cup finely chopped pecans
  
• 1/4 cup dry bread crumbs
  
• 1/4 tsp. dried rosemary, crushed
  
• 1/4 tsp. dried thyme
  
• 1/2 tsp. salt
  
• 1/4 tsp. pepper
  
• 1/4 cup dijon mustard
  
• 1 Tbsp. olive oil
  






Instructions



1. In a skillet, saute leeks in oil until almost tender.
   
2. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from heat. Cool.
   
3. Flatten each chicken breast half to 1/4 inch thickness; top with leek mixture. Roll up and secure with toothpicks.
   
4. In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11 x 7 inch baking dish. Drizzle with oil.
   
   
5. Bake uncovered, at 375 degrees for 35 to 40 minutes. Discard toothpicks before serving.
   






Final Comments


4 servings