Ingredients
-
2
-
12
-
1
-
1
-
1/4
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two, From Fitness Magazine (July 2005), credited to Chef Debra Ponzek , I added more thyme and a little Cajun seasoning to spice it up a bit Really good recipe though, Excellent! This was delicious! I see that a poster had difficulty making the pockets I learned a trick in my Cook’s Illustrated Cookbook: put chicken in the freezer for about 15 – 20 minutes This will make it firm enough to slice horizontally (I do this when I am slicing entire breast horizontally for pan-searing with sauces ) Thank you for the recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Heat 1 Tablespoon of Oil in a Nonstick Skillet Over Medium-Low Heat. |
|
3
Done
|
Add Mushrooms and Leeks; Stir and Cook For 4 Minutes or Until Tender. |
|
4
Done
|
Remove from Heat; Sprinkle With Half the Thyme, Salt, and Pepper. |
|
5
Done
|
Cut a Small Pocket in the Top Edge of the Side of Each Chicken Breast, but Don't Cut All the Way Through the Breast. |
|
6
Done
|
Fill Pocket With 2-3 Tablespoons of the Mushroom Mixture. |
|
7
Done
|
Season Chicken With the Remaining Thyme, Salt, and Pepper. |
|
8
Done
|
Heat 1 Tablespoon Oil in an Ovenproof Skillet Over Medium-High Heat. |
|
9
Done
|
Brown Chicken on Both Sides. |
|
10
Done
|
Transfer Skillet to the Oven and Roast For 10 Minutes or Until Cooked Through. |
|
11
Done
|
Serve With the Remaining Mushroom-Leek Mixture. |
