CAROL'S KITCHEN RECIPE

Carol’s Kitchen

Leek Stuffed Chicken Breasts with Pecan Cream Sauce

legant enough for entertaining but easy to prepare for weeknight dinners, this family fa vourite has been on rotation in our household for over 30 years. Walnuts or almonds can be substituted for the pecans. Serves 4.

INGREDIENTS:

2 large leeks (white and light green parts only) washed well, split lengthwise and cut in 2 inch pieces

3 tablespoons unsalted butter

Salt and Pepper

3 tablespoons 35% cream plus 2/3 cup for sauce

1 tablespoon white wine (or water)

4 large boneless, skinless chicken breasts

2 teaspoons olive oil

1/4 cup chicken stock

1/2 cup chopped pecans, toasted

DIRECTIONS:

1. Melt butter over medium-low heat, add leeks and sauté until beginning to soften (do not brown) Roughly 15 minutes.

2. Add 3 tablespoons cream, wine, 1/4 teaspoon salt and 1/4 teaspoon pepper. Lower heat and continue to cook until leeks are soft and liquid has evaporated, stirring frequently. Roughly 5 minutes.

3. Remove from heat, cover and refrigerate at least 1 hour or overnight.

4. Preheat oven to 400 degrees F.

5. Pound each chicken breast to 1/4 inch thick ness and season generously with salt and pep per.

6. Spread one rounded tablespoon of leek mixture on each breast, roll up tightly (jelly roll fashion) and secure with string or toothpicks. Reserve extra leek mixture for sauce.

7. Brush chicken lightly with oil and arrange seam side down in an ovenproof skillet. Bake until lightly brown and just firm when pressed (25 minutes)

8. Transfer chicken to platter, remove string or toothpicks and cover with foil. Do not wash skil let

9. Add 2/3 cup cream, chicken stock and remainder of leek mixture to skillet and simmer until reduced to 2/3 cup.

10. Stir in toasted pecans, taste sauce and sea son with additional salt and pepper if necessary.

For more delicious recipes, follow Carol Turner on Instagram @carolturner9319 9