Best Leek Herb Stuffed Jackets Recipes

LEEK AND HERB STUFFED CHICKEN

Leek and Herb Stuffed Chicken image

You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

3 medium leeks (white and light green portions only), cleaned and chopped
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
PECAN CRUST:
1/4 cup finely chopped pecans
1/4 cup dry bread crumbs
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1 tablespoon olive oil

Steps:

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.

Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

HERBED BREAD, CRACKER AND LEEK DRESSING

Herbed Bread, Cracker and Leek Dressing image

Categories Side Bake Sauté Thanksgiving Stuffing/Dressing Leek Chill Sage Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Serves 10

Number Of Ingredients 14

Ingredients

1 16-ounce loaf firm white bread (do not trim crusts), cut into 3/4-inch pieces
1/2 cup (1 stick) butter
3 leeks (white and pale green parts only), halved lengthwise, rinsed, thinly sliced
2 medium onions, chopped
3 celery stalks, chopped
2 cups coarsely crumbled saltine or common crackers
1/2 cup chopped fresh Italian parsley
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 tablespoons chopped fresh savory or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 cup milk
1/2 cup canned low-salt chicken broth

Steps:

Preheat oven to 300°F. Spread bread on 2 large baking sheets. Bake until just dry but not brown, stirring occasionally, about 18 minutes. Transfer to very large bowl.
Melt butter in heavy large skillet over medium-high heat. Add leeks, onions and celery and sauté until tender but not brown, about 15 minutes. Transfer to bowl with bread. Mix in cracker crumbs, herbs, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Butter 2-quart baking dish. Mix milk into dressing. Reserve about 6 cups dressing for turkey. Mix 1/2 cup broth into remaining dressing and transfer to prepared baking dish. Cover with foil. Bake dressing in covered dish alongside turkey for 40 minutes. Uncover and bake until golden brown on top, about 20 minutes longer.