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 extra-virgin olive oil; 4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds; 1 tablespoon finely chopped fresh rosemary; 1 tablespoon plus 1 teaspoon fresh thyme leaves; 1 teaspoon coarse salt; 1 teaspoon freshly ground pepper; 2 whole boneless, skinless chicken breasts (about 1 1/3 pounds), halved; 2 slices whole-wheat bread; 4 teaspoons Dijon mustard; 1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat

Servings: persons

1 tablespoon extra-virgin olive oil
4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds
1 tablespoon finely chopped fresh rosemary
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
2 whole boneless, skinless chicken breasts (about 1 1/3 pounds), halved
2 slices whole-wheat bread
4 teaspoons Dijon mustard
1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat

1
Preheat the oven to 350F.
2
In a large ovenproof skillet, heat 1 teaspoon oil over medium heat.
3
Add the leeks, and cook 4 minutes.
4
Add 2 teaspoons each rosemary and thyme; cook 1 minute more.
5
Season with 1/4 teaspoon salt and 1/2 teaspoon pepper.
6
Transfer to a medium bowl; let cool.
7
Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip 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.
8
Place 2 tablespoons leek mixture in each pocket.
9
Heat 1 teaspoon oil in a large skillet over medium-high heat.
10
Add the chicken breasts, and saute until golden, about 3 minutes on each side.
11
Remove from heat, and transfer to a clean work surface.
12
Place the bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form.
13
Transfer the bread crumbs to a bowl.
14
Add the remaining teaspoon rosemary and 1 teaspoon thyme.
15
Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
16
Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed bread crumbs, pressing gently to adhere.
17
Drizzle the remaining teaspoon oil over all.
18
Place the skillet in the oven; roast the chicken until it is golden and cooked through, about 15 minutes.
19
Remove from the oven; transfer the chicken to a serving dish, and cover with foil while you make the sauce.
20
Place the skillet over medium heat, and add the chicken stock; deglaze the pan, stirring to loosen any browned bits with a wooden spoon.
21
Continue cooking until the stock is reduced by half, about 3 minutes.
22
Remove from heat; add the remaining teaspoon thyme.
23
Serve with the chicken.
24
(Per serving)
25
Calories: 296
26
Fat: 7g
27
Cholesterol: 86mg
28
Carbohydrate: 20g
29
Sodium: 807mg
30
Protein: 37g
31
Fiber: 2g

227

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 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon plus 1 teaspoon fresh thyme leaves, 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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