Servings: 6
Start to finish: 25 minutes
Filling:
6 small chicken breast cutlets, about 2 pounds
2 teaspoons olive oil
1 cup thinly sliced leek (fresh, or frozen), white and light green only, about 1 leek
2 tablespoons butter, melted
1/2 cup chicken stock
1 teaspoon powdered dry mustard
2 teaspoons Worcestershire sauce
salt and pepper
Preheat the oven to 400 F, salt and pepper the chicken. Brown the chicken in olive oil in oven safe skillet over medium high heat just until the first side is golden, about 3 minutes.
In a medium bowl, mix together the sliced leeks, melted butter, chicken stock, dry mustard and Worcestershire sauce. Flip the chicken over in the skillet. Spoon the leek mixture on top of the chicken and place the whole pan in the oven to finish cooking, about 15 minutes, or until chicken is cooked through the leeks are tender. (If leeks appear to get too dry, place a sheet of aluminum foil light on top of the pan.) Serve the chicken with some sauce spooned on top.
Nutrition information per serving: 220 calories; 67 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 97 mg cholesterol; 456 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 35 g protein.
Melissa d’Arabian, Associated Press
