Feeds:
Posts
Comments

Archive for April, 2011

I’m all about quick and easy meals. A stuffed chicken breast anyway is a delicious.  You can entertain with it or whip it up for an every day meal.  This recipe takes 30 minutes!!  AND makes you look like a Top Chef who slaved for hours preparing the perfect stuffed chicken breast!   I’ve been making a chicken cordon bleu (stuffed) recipe for years that is delish….this recipe is just as tasty!

Adapted from Canadian Living

Roasted Chicken Breasts with Smoked Gouda & Leeks
3  boneless/skinless chicken breasts
1 tbsp oil
salt & pepper to taste

Filling
1 tbsp butter
1/2 small leek (white and light green parts only)
1/4 tsp dried thyme
1/2-3/4 cup grated smoked gouda
1 tbsp (or more) chopped drained sun dried tomatoes
1 tbsp chopped fresh parsley

toothpicks

Chicken: horizontally (curved side) cut chicken almost in half – but not all the way through and open like a book.

Filling: In a large skillet (oven proof) melt butter…add leek and thyme stirring and cooking until soft (couple minutes). Transfer to a bowl; mix in cheese, sun dried tomatoes & parsley.

Spoon two tbsp of filling on opened chicken breasts leaving border uncovered. Fold uncovered side over securing edge with toothpicks.

In hot skillet add oil and chicken. Salt & pepper both sides as you brown over medium high heat. Once browned transfer skillet to 425F oven until no longer pink inside…about 15 minutes. Remove, let rest…remove toothpicks…slice diagonally and serve!

Note: the cheese does not get all gooey and ooze out. Also if you have leftover leeks (we had to buy a 3 pack)…save them and make a delicious Potato & Leek Soup – Yummers!

Read Full Post »