Chicken and Leeks in Parchment

Southern Living
4 servings


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2 leeks
2 carrots
2 teaspoons olive oil
4 (4-ounce) skinned and boned chicken breast halves
4 teaspoons coarse-grained mustard
4 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


Cut vegetables into 3-inch thin strips.

Cut 4 (10-inch) circles of parchment; fold circles in half. Open circles, and brush half with oil. Place a chicken breast on oiled halves: spread with mustard. Top with leek and carrot. Sprinkle with thyme, salt, and pepper. Fold paper over; starting at 1 end, pleat and crimp edges to seal. Place on a baking sheet.

Bake at 450° for 15 minutes or until chicken is done.

Created date

October 2003

Nutritional Information

Calories 205
Fat 4.3 g
Cholesterol 66 mg
Sodium 440 mg