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Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Makes: 2  servings


  • 2 tablespoons  olive oil
  • 1 teaspoon  chopped fresh thyme
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 12 shiitake mushroom caps, thinly sliced
  • 1 4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
  • 2 skinless, boneless chicken breast halves (about 5 ounces each)


1. Heat oven to 400 degrees F.

2. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.

3. With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.

4. Fill with 2 to 3 tablespoons of the mushroom filling. Season chicken with remaining thyme, salt and pepper.

5. Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.

6. Transfer pan to oven and roast 10 minutes, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

From FitnessMagazine.com