medium leek, halved lengthwise, rinsed, and thinly sliced (white and light green portion only)
1/4
cup
finely chopped dried apricots
3
tbsp.
finely chopped almonds, toasted if desired
2
tbsp.
seasoned dry breadcrumbs
3/4
tsp.
dried thyme leaves, divided
3/4
tsp.
salt, divided
1/2
tsp.
pepper, divided
4
bone-in, skin-on chicken breast halves
1
tbsp.
olive oil
Directions
Preheat oven to 350°F. Melt 2 tablespoons of the butter in medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes to wilt. Stir in apricots, almonds, breadcrumbs, 1/4 teaspoon each of the thyme, salt, and pepper. Remove from heat; set aside.
Rinse chicken with cold water and pat dry with paper towels. Carefully loosen, but do not remove, skin from breasts. Evenly spread one-fourth of mixture under the skin of each breast. Place chicken, skin-side up, in shallow baking dish; set aside.
Melt remaining 1 tablespoon butter; whisk into olive oil. Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper.
Roast 35 to 45 minutes or until thermometer registers 170°F. Serve with tossed salad and crusty French bread, if desired.
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