Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Ingredients:

• 2  tablespoons  olive oil
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  each salt and freshly ground black pepper
• 12    shiitake mushroom caps, thinly sliced
• 1    4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
• 2    skinless, boneless chicken breast halves (about 5 ounces each)

Directions:

Heat oven to 400°F.

Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.

With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.

Fill with 2 to 3 tablespoons of the mushroom filling. Season chicken with remaining thyme, salt and pepper.

Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.

Transfer pan to oven and roast 10 minutes, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

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