Chutney and Cheddar-Stuffed Chicken Breasts with Roasted Vegetables

This is another good meal from Rachael Ray's Big Orange Book. If you aren't familiar with leeks and/or chutney, don't let that stop you! They are a bit uncommon, but you can find them in your grocery store. Leeks (here's what to look for) are a member of the onion and garlic family, and chutney is basically hot mango jelly, so look in the specialty jellies and jams.

The chicken turned out really moist and flavorful, and even a bit spicy, which I hadn't expected. I suppose it shouldn't have been surprised since the jar said "hot mango chutney".


So... here's what you will need for two servings:

2 boneless skinless chicken breasts, cut horizontally to make a pocket
2 slices of sharp white cheddar cheese
2 tablespoons of chutney
4-5 small red potatoes
1 leek, white and light green parts only, cleaned and thinly sliced
2-3 roma tomatoes, seeded and diced into large pieces
1/2 cup chicken stock
olive oil
salt & pepper

1. Heat the oven to 425. Dice the potatoes into one-inch cubes, and coat them in 1 tablespoon of oil in a bowl, then salt and pepper them. Roast them on a cookie sheet for 10 minutes.

2. Coat the tomatoes with 1 teaspoon of oil and salt and pepper, then add to the cookie sheet. Put the tomatoes and potatoes back in the oven, and roast for 15 minutes.

3. Slice the chicken to make a pocket, then spoon in 1 tablespoon of chutney and a slice of cheese, cut up, into each one. Heat a tablespoon of oil in a skillet and sear the chicken breasts on medium-high heat for 3-4 minutes on each side. (It won't be thoroughly cooked, but it will go in the oven next.)

4. Place the chicken in a baking dish and put in the oven for 10 minutes. Keep the skillet out to use for the vegetables.

5. Put the leeks in the skillet, and add a tiny bit more oil if necessary (but it probably won't be). Cook them on medium-high heat for 3-4 minutes, then add the potatoes and the chicken stock. Turn up the heat to high to allow the chicken stock to cook down and soak into the vegetables completely. Then add the tomatoes and stir it up.