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Karen's Leek and Cheese Chicken
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| 4 tsp | olive oil |
| 2/3 cup | thinly sliced leeks |
| 1/2 tsp | dried thyme |
| 1/4 cup | dry white wine |
| 1/3 cup | shredded |
| Gruyere cheese | |
| 1 T | each fresh parsley and sun-dried tomatoes, (in oil) |
| 2 boneless chicken breasts with skin | |
| Pinch | salt |
| pepper | |
In large ovenproof skillet, heat 1/2 oil over medium. Cook leeks and thyme about 3 mins.. Stir in wine and bring to a boil; cook, stirring about 2 mins.. Transfer to bowl. Mix in cheese, parsley and tomatoes.
Cut chicken in half but not all the way through. Divide filling in half. Fold and secure with toothpicks. Brush with remaining oil, salt and pepper. In same skillet, brown chicken over med-high. Bake in 425• oven for 15 mins..
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