Pan Roasted Chicken Breasts With Mushrooms And Leeks For Two

• 2 tablespoons olive oil, divided
• 12 shiitake mushroom caps, thinly sliced
• 1 leek, 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

1. Preheat oven to 400u0b0F.
2. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
3. Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
4. Remove from heat; sprinkle with half the thyme, salt, and pepper.
5. 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.
6. Fill pocket with 2-3 tablespoons of the mushroom mixture.
7. Season chicken with the remaining thyme, salt, and pepper.
8. Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
9. Brown chicken on both sides.
10. Transfer skillet to the oven and roast for 10 minutes or until cooked through.
11. Serve with the remaining mushroom-leek mixture.

olive oil, shiitake mushroom caps, only, fresh thyme, salt, fresh ground black pepper, chicken breast halves

Taken from www.food.com/recipe/pan-roasted-chicken-breasts-with-mushrooms-and-leeks-for-two-124293 (may not work)