Ingredients:
2 tablespoons olive oil, divided
12 shiitake mushroom caps, thinly sliced
1 leeks, white part only, thinly sliced and cleaned
1 teaspoon fresh thyme, chopped ( divided)
1/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
2 (5 ounce) boneless skinless chicken breast halves
Directions:
Preheat oven to 400 F.
Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
Remove from heat; sprinkle with half the thyme, salt, and pepper.
Cut a small pocket in the top edge of the side of each chicken breast, but don’t cut all the way through the breast.
Fill pocket with 2-3 tablespoons of the mushroom mixture.
Season chicken with the remaining thyme, salt, and pepper.
Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
Brown chicken on both sides.
Transfer skillet to the oven and roast for 10 minutes or until cooked through.
Serve with the remaining mushroom-leek mixture.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.