Ingredients

serves 4

　　1 tablespoon extra-virgin olive oil

　　4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds

　　1 tablespoon finely chopped fresh rosemary

　　1 tablespoon plus 1 teaspoon fresh thyme leaves

　　1 teaspoon coarse salt

　　1 teaspoon freshly ground pepper

　　2 whole boneless, skinless chicken breasts (about 1 1/3 pounds), halved

　　2 slices whole-wheat bread

　　4 teaspoons Dijon mustard

　　1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat

　　

Step 1

Preheat the oven to 350°F. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add the leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.

　　

Step 2

Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken breasts, and sauté until golden, about 3 minutes on each side. Remove from heat, and transfer to a clean work surface.

　　

Step 3

Place the bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer the bread crumbs to a bowl. Add the remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed bread crumbs, pressing gently to adhere. Drizzle the remaining teaspoon oil over all.

　　

Step 4

Place the skillet in the oven; roast the chicken until it is golden and cooked through, about 15 minutes. Remove from the oven; transfer the chicken to a serving dish, and cover with foil while you make the sauce. Place the skillet over medium heat, and add the chicken stock; deglaze the pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until the stock is reduced by half, about 3 minutes. Remove from heat; add the remaining teaspoon thyme. Serve with the chicken.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 296

　　

Step 7

Fat: 7g

　　

Step 8

Cholesterol: 86mg

　　

Step 9

Carbohydrate: 20g

　　

Step 10

Sodium: 807mg

　　

Step 11

Protein: 37g

　　

Step 12

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.