Herb-Stuffed Chicken BreastsSubmitted by taprilcrosier
Makes 4 servings
|
|
Herb-Stuffed Chicken Breasts, Martha Stewart Living, November 2007
|
Ingredients
| 1 |
tbsp. extra virgin olive oil |
| 4 |
leeks, white and light green parts, washed well and sliced into 1/4 inch rounds |
| 1 |
tbsp. rosemary, finely chopped |
| 1 |
tbsp. thyme |
| 1 |
tsp. thyme |
| 1 |
tsp. salt |
| 1 |
tsp. pepper |
| 1 1/3 |
lbs. chicken breasts, boneless and skinless (2 whole breasts) |
| 2 |
slices bread |
| 4 |
tsp. Dijon mustard |
| 1 |
cup chicken stock |
Directions
- Preheat the oven to 350 degrees. In a large oven proof skillet, heat 1 teaspoon oil over medium heat. Add the leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 tsp. salt and 1/2 teaspoon pepper. Transfer to a medium bowl, let cool.
- Carve a pocket in the center of each chicken breast by inserting the tip of a knife into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tbsp. leek mixture in each pocket. Heat 1 tsp. oil in a large skillet over medium-high heat. Add the chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
- Place bread in the bowl of a food processor fitted with the metal blade and process until fine crumbs form. Transfer crumbs to a bowl. Add remaining tsp. rosemary and 1 tsp. thyme. Season with remaining 3/4 tsp. salt and 1/2 tsp. pepper. Spread 1 tsp. mustard over one side of each chicken breast, and cover with about 3 tbsp. herbed bread crumbs, pressing gently to adhere. Drizzle the remaining tsp. oil over all.
- Place skillet in the oven; roast the chicken until it is golden and cooked through, about 15 minutes. Remove from the oven; transfer the chicken to serving dish and cover with foil while you make the sauce. Place skillet over medium heat, and add the chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, abut 3 minutes. Remove from heat; add remaining tsp. thyme. Serve with chicken.
Categories
Chicken, Main Dish
|
Serving Size 317.8g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 17.0g 6%
|
|
|
|
|
|
|
|
| Vitamin A 33% |
• |
Vitamin C 20% |
| Calcium 12% |
• |
Iron 31% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
