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Leek and Herb Stuffed Chicken

 Leek and Herb Stuffed Chicken
—Shirley A. Glaab, Hattiesburg, Mississippi
4 ServingsPrep: 30 min. Bake: 35 min.


  • 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)
  • 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


  • 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.
  • Flatten each chicken breast half to 1/4-in. thickness; top with leek
  • mixture. Roll up and secure with toothpicks.

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Leek and Herb Stuffed Chicken (continued)

Directions (continued)

  • 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.
  • Bake, uncovered, at 375° for 35-40 minutes or until the chicken
  • is no longer pink. Discard toothpicks. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.