Herb-stuffed Chicken Breasts

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 leeks, and light green parts only, washed well, sliced into rounds
• 1 1/2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 teaspoons salt
• 2 teaspoons fresh ground pepper
• 6 boneless skinless chicken breasts
• 3 slices whole wheat bread
• 2 tablespoons dijon mustard
• 1 cup chicken stock
• 1/2 cup wine

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat olive oil and butter in saute pan over medium heat. add leeks and cook for 4 minutes.
• 3 add 1 tablespoon each of rosemary and thyme, cook one minute more.
• 4 season with 1/2 teaspoon each of salt and pepper. transfer to bowl; let cool.
• 5 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.
• 6 make bread crumbs by placing bread into food processor fitted with metal blade. add remaining herbs, salt and pepper.
• 7 spread 1 teaspoon mustard over top of stuffed chicken breast.
• 8 cover with herbed bread crumbs, pressing gently to adhere.
• 9 place chicken breasts in roasting pan, bread crumb side up.
• 10 pour chicken stock and wine into pan around chicken.
• 11 cover with foil, bake for 25 minutes. remove foil and bake 10 minutes more. internal temperature should reach 165 degrees.