- 2 whole leeks, cleaned, washed thoroughly and sliced (see Tip)
- 1 whole red pepper, cut into 1-inch julienne strips
- 1 teaspoon Morton® Coarse Kosher Salt, divided
- 1/4 teaspoon white pepper
- 4 boneless, skinless chicken breast halves rinsed and patted dry
- 4 teaspoons unsalted butter or margarine, melted
- In small bowl, combine leeks, red pepper strips, Morton(R) Kosher Salt and white pepper. Place chicken in single layer in shallow baking pan. Top chicken evenly with leek/pepper mixture. Drizzle with melted butter or margarine.
- Bake at 350 degrees F for 20 to 30 minutes or until juices run clear and chicken is cooked through. (Internal temperature for chicken breast pieces is 170 degrees F). Vegetables will be crisp-tender. Let rest 10 minutes; serve with rice or roasted potatoes.