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Leek and Herb Stuffed Chicken

Leek and Herb Stuffed Chicken
Leek and Herb Stuffed Chicken requires around 1 hour and 5 minutes from start to finish. This dairy free recipe serves 4. This side dish has 349 calories, 39g of protein, and 14g of fat per serving. Head to the store and pick up dijon mustard, rosemary, salt, and If you like this recipe, take a look at these similar recipes: Dried Apricot-, Smoked Turkey- & Leek-stuffed Chicken Breasts, Herb-Leek Tart, and Herb-Stuffed Chicken Breasts.

Instructions

1
In a small skillet, saute leeks in oil until almost tender.
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LeekLeek
Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add the rosemary, thyme, salt and pepper; saute 1 minute longer.
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Salt And PepperSalt And Pepper
RosemaryRosemary
ThymeThyme
3
Remove from the heat; cool.
4
Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture.
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Chicken BreastChicken Breast
LeekLeek
5
Roll up and secure with toothpicks.
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RollRoll
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ToothpicksToothpicks
6
In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper.
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Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
RosemaryRosemary
PecansPecans
ThymeThyme
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BowlBowl
7
Brush mustard over chicken, then coat with pecan mixture.
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ChickenChicken
MustardMustard
PecansPecans
8
Place seam side down in a greased 11-in. x 7-in. baking dish.
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Baking PanBaking Pan
9
Drizzle with oil.
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Cooking OilCooking Oil
10
Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.
Ingredients you will need
ChickenChicken
Equipment you will use
ToothpicksToothpicks
OvenOven
DifficultyExpert
Ready In1 h, 5 m.
Servings4
Health Score31
Dairy Free
DietsDairy Free
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