LEEK-AND-CHEESE CHICKEN BREASTS

MAKES 2 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 40 MINUTES

4 tsp ⅔ cup

½ tsp ¼ cup ⅓ cup 1 tbsp 1 tbsp extra-virgin olive oil, divided thinly sliced leeks (white and light green parts only) dried thyme dry white wine shredded Gruyère cheese chopped fresh parsley chopped drained oil-packed sun-dried tomatoes 2 boneless skin-on chicken breasts (about 300 g) pinch each salt and pepper

In large ovenproof skillet, heat half of the oil over medium heat; cook leeks and thyme, stirring occasionally, until softened, about 3 minutes. Stir in wine and bring to boil; cook, stirring, until no liquid remains, about 2 minutes. Transfer to bowl. Mix in Gruyère, parsley and sun-dried tomatoes. Set aside.

Place 1 chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally almost all the way through breast; open. Repeat with remaining chicken. Preheat oven to 425°F.

Spread half of the filling evenly over half of each breast. Fold over uncovered half; secure edge with toothpicks. Brush with remaining oil; sprinkle with salt and pepper. In same skillet, brown chicken over medium-high heat.

Bake until chicken is no longer pink inside, about 15 minutes. Remove toothpicks before serving.

PER SERVING (WITHOUT SKIN) about 404 cal, 36 g pro, 26 g total fat (8 g sat. fat), 4 g carb, 1 g fibre, 117 mg chol, 148 mg sodium. % RDI: 20% calcium, 12% iron, 11% vit A, 12% vit C, 9% folate.