Ingredients
3 medium leeks (white and light green portions only), cleaned and chopped1 tablespoon olive oil1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (6 ounces each)PECAN CRUST:1/4 cup finely chopped pecans1/4 cup dry bread crumbs1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1/4 cup Dijon mustard1 tablespoon olive oil
Preparation
In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool.
Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks.
In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil.
Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.
