Leek and Red Pepper Chicken Recipe

Leek and Red Pepper Chicken Recipe

  • 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
  1. 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.
  2. 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.