Hello hungry ones. I’ve got an in-season recipe for you this week. Hooray for Ontario veg! Leeks are a plant related to the onion. They have overlapping leaves and look like beefier versions of green onions. In any case, they are delicious and have a greener taste to them than regular onions. Thinking of cooking up a nice dinner to help with the winter blues? Here’s how.

Ingredients:

1. 2 chicken breasts (skin on)
2. 1 leek
3. 1 cups of sliced mushrooms
4. 2 cloves of garlic
5. 2 strips of bacon
6. squeeze of lemon
7. balsamic vinegar
8. oil
9. salt
10. pepper
11. paprika
12. cooking string

Instructions:

1. Start by turning your oven to 400 F and fill a medium pan with oil, about a third of an inch worth.
2. Take the leeks and give them a thorough rinse, there may be sand trapped between the leaves so take note to wash them well. Chop the leek in think slices from the stem upward. In a bowl throw in the mushrooms and the chopped leeks, toss in a dollop of olive oil, salt, pepper, paprika, lemon juice and mix it through.
3. You can now toss the pan with just the oil into the oven while you prepare your chicken, this will make your chicken crispy upon contact, preventing the chicken from sticking to the pan (hopefully).
4. Take your chicken and, after rinsing it under the sink, pat it dry with a paper towel and cut it three quarters of the way through the middle (horizontally).
5. Take your stuffing and fill your chicken breasts up with as much as you can fit, then tie your chicken on both ends with string. Don’t worry about any leftover filling, you can toss it in with the chicken later and have on the side. Salt and pepper the top of your chicken breasts.
6. Take the pan out, set on your stove and– with the help of tongs– place the chicken breasts skin side down onto the pan. Caution: this will sizzle like mad. Once the side is crispy enough to your liking (3-5 minutes in the oven) take the pan out again and add the rest of the filling.
7. Lightly drizzle the chicken and the fillings with balsamic vinegar. It bakes sweet so don’t freak out. Turn the chicken breasts over and layer the bacon strips on. Put back in the oven for 30 minutes, checking every now and again. Note: don’t be alarmed by the blackening of the chicken and filling, it’s the balsamic’s fault and is not a sign of burning. Unless it’s smoking.
8. Once the 30 minutes are up, let it sit in the pan for five to allow the juices to become reabsorbed into the chicken. And, as always, check to make sure the chicken is cooked all the way through.
9. Serve over rice or with a side of mixed greens and nom nom away.

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