Herb-Stuffed Chicken Breasts Recipe

Name: Herb-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 3 leeks, white 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 white wine

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
3 leeks, white 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 white wine

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.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 3 leeks, white and light green parts only, washed well, sliced into rounds, 1 1/2 tablespoons fresh rosemary, and more.

Yes, Herb-Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Stuffed Chicken Breasts

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