Roast Chicken with Sun-Dried Tomatoes and Leeks
This savory roast chicken with sun-dried tomatoes and leeks recipe is perfect for a weekly dinner night or for a date night in dinner. The sun-dried tomatoes pair wonderfully with the wine, garlic and leeks. You don’t have to bread the chicken but I have found it keeps the chicken more tender and helps to prevent it from overcooking and losing its taste. This pairs wonderfully with my I Can’t Believe It’s Mashed Cauliflower! – Kara, The Accidental Chef
Serves 4
Ingredients:
- 2 leeks (white and green parts)
- 3 skinless chicken breasts, sliced thin
- 1 tbsp of olive oil
- 1/4 cup of all purpose gluten free flour
- 4 cloves of garlic, minced
- 6 oz ready to eat sun-dried tomatoes (drain oil), sliced or un-sliced depending on your taste
- 2 oz of white wine
- 1/2 cup of fat-free low sodium chicken broth
- 1 tsp oregano
- 1 tbsp garlic powder
- 1/4 tsp of black pepper
Directions:
Preheat the oven to 350 degrees.
Take a 9 inch baking pan and spray olive oil on the bottom of the pan.
Rinse the leeks thoroughly. Chop off the bottom parts and the outer tough upper part of the leeks. Slice the leeks into even 1/4″ slices.
Place into the baking pan and sprinkle with garlic powder and black powder.
Mince the garlic cloves and place them into the baking pan with the leeks and then toss the mixture.
Place 1/2 tsp of garlic powder, 1/2 tsp of oregano, 1/4 tsp of black pepper, and 1/4 cup of gluten-free flour into a medium bowl.
Toss the chicken slices into the mixture and carefully shake the pieces of chicken before placing half of them into the baking pan.
Slice up the sun-dried tomatoes or rinse them off with water before placing them on top of the chicken and leeks mixture in the pan.
Then add the rest of the chicken to the baking pan.
Add the white wine.
Then the broth.
Then drizzle with the olive oil before placing the pan into the oven.
Bake for 30 mins.
Take out and enjoy!
Serves 4 | Calories per serving 286 | Fat 2.6 | Carbs 19 | Protein 27.6
