30 September 2009

Leek and Cheese Chicken Breasts Recipe

picture of http://www.canadianliving.com

Ingredients :

  • 4 tsp (20 mL) extra-virgin oliveoil
  • 2/3 cup (150 mL) thinly sliced leeks (white and light green parts only)
  • 1/2 tsp (2 mL) dried thyme
  • 1/4 cup (50 mL) dry white wine
  • 1/3 cup (75 mL) shredded Gruy√®re cheese
  • 1 tbsp (15 mL) each chopped fresh parsley and drained oil-packed sun-dried tomatoes
  • 2 boneless chicken breasts (with skin)
  • Pinch each salt and pepper

Preparation :

In large ovenproof skillet, heat half of the oil over medium heat; cook leeks and thyme, stirring occasionally, until softened, about 3 minutes. Stir in wine and bring to boil; cook, stirring, until no liquid remains, about 2 minutes. Transfer to bowl. Mix in cheese, parsley and tomatoes. Set aside.

Cut chicken in half almost but not all the way through; open like book. Divide filling over 1 side of each breast. Fold over; secure edge with toothpicks. Brush with remaining oil; sprinkle with salt and pepper. In same skillet, brown chicken over medium-high heat. Bake in 425°F (220°C) oven until no longer pink inside, about 15 minutes.


1 comment:

sutros said...

The inspiration:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.

The challenge:

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com.

This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

A unique and amusing Christmas present for all food lovers


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