1. Preheat oven to 375 F.
2. Heat oil in large skillet over medium heat, saute leeks until soft.
3. Add thyme, rosemary, salt, and pepper. Saute additional minute. Remove skillet from heat and cool.
4. Place chicken breasts under plastic wrap and using kitchen mallet, flatten each breast to ¼“ thickness.
5. Spread an even amount of leek mixture over each breast. Roll up chicken breasts and secure with toothpicks.
6. In shallow casserole dish combine pecans, thyme, rosemary, breadcrumbs, salt and pepper.
7. Brush each chicken breast with Dijon mustard. Toss chicken in pecan mixture. Coat evenly, shake off excess.
8. Drizzle with olive oil. Bake in greased baking dishes 35-40 minutes.
9. Remove toothpicks when serving. |
