We tried a new recipe last night that is VERY yummy and very easy too! I guess its a bit of a take of Chicken Cordonbleu that has ham and swiss cheese in it. This however didn’t have the ham but did have leeks and mushrooms.
This is the Recipe for Leek and Cheese Stuffed Chicken
4 tsp olive oil
2 chicken breasts with skin on, deboned
2/3 cup leeks, white and light green part sliced thin
1/2 small tin mushrooms, chopped
1/3 cup gruyere or swiss cheese, chopped
1/4 cup white wine (or probably chicken broth)
1/2 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp chopped drained oil-packed sun-dried tomatoes
pinch salt and pepper
In large ovenproof skillet, heat half the oil over medium heat. Cook leeks, mushrooms and thyme stirring occasionally until veggies are softened. Stir in wine and bring to boil; cook sturing until no liquid remains, about 2 minutes. Transfer to a bowl. Mix in cheese, parsley and tomatoes.
Cut chicken in half almost but not all the way through, then you open it up like a book. Put half of filling on one side. Fold other side over and secure with toothpicks. Brush with remaining oil, sprinkle the salt and pepper over. Brown chicken both sides.
Bake in 425F oven for about 15 minutes until it is no longer pink inside.
This recipe makes 2 nice sized portions. We served it with rice pilaf and broccoflower.
The picture doesn’t do much justice to it. I should have taken a picture of it when the whole meal was on our plate because it doesn’t look as together as it did it its true self. It is well worth making for company too!
Have a lovely rest of the day… Judi xoxo