I first made this dish, what seems like a lifetime ago, but I guess it was only about 8 years ago. It was a romantic, candlelit and conversation-filled evening with my husband. Fast-forward to our present dinner table, serving it up for a busy and laughter-filled family meal, where the joy is in watching our daughter scarf down Roquefort and leeks in any fashion. It's bliss in all of its many forms. Enjoy!
Ingredients
4 large Boneless Skinless Chicken Breasts
1 medium Leek
1/2 cup Roquefort
1 tablespoon Thyme
1 tablespoon Rosemary
1 tablespoon Marjoram
1 tablespoon Oregano
3 cloves Garlic
3 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
Start by preparing your stuffing. Thinly slice the leeks and crumble the Roquefort. In a bowl add the leeks, Roquefort and half of the pepper, mix well and set aside. In a smaller mixing bowl, add all of the herbs, minced garlic, salt, pepper and olive oil. Preheat the oven to 425 degrees. Butterfly the chicken breasts by cutting them in half length-wise, then pound them out to about a quarter inch thickness. Spoon about a tablespoon of the leek and Roquefort mixture into the middle of one chicken breast, then roll it up and place it in a baking dish. Repeat this process until all of your chicken breasts are filled, rolled and nestled in the baking dish. Evenly spread the provençal and olive oil mixture on top of the chicken. Bake for 40 minutes and serve! We ate this with rice and green beans. So delicious!
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