Leek And Herb Stuffed Chicken

• 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)
• 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

1. 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.
2. Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks.
3. 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.
4. Bake, uncovered, at 375u0b0 for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.

leeks, olive oil, rosemary, thyme, salt, pepper, chicken breast halves, pecans, bread crumbs, rosemary, thyme, salt, pepper, dijon mustard, olive oil

Taken from www.tasteofhome.com/recipes/leek-and-herb-stuffed-chicken/ (may not work)