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TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 3 medium leeks (white and light green portions only), cleaned and chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • PECAN CRUST:
  • 1/4 cup finely chopped pecans
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Dijon mustard
  • 1 tablespoon olive oil

Directions

  1. In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool.
  2. Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks.
  3. In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11-in. x 7-in. baking dish. Drizzle with oil.
  4. Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks. Yield: 4 servings.
Originally published as Leek and Herb Stuffed Chicken in Country October/November 2007

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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