Ingredients

• 4 shallots, finely chopped
• 8 medium fresh mushrooms, finely chopped
• 1 pinch salt to taste
• 1 pinch white pepper to taste
• 1 ½ cups chicken stock
• 4 fluid ounce white wine
• 1 cup leeks (green part only)

Directions

• Directions
• Preheat oven to 375 degrees F. Prepare 8 squares of aluminum foil by cutting foil into sheets (6x6 inch) and buttering them lightly on the shiny side. Bone and skin chicken breasts, do not halve.
• Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil. Soak leeks, separate and rinse well under running water to remove sand. Finely slice green portions allotting ½ green portion of a leek to each breast.
• Chop mushrooms, spinach leaves and shallots allowing 2 mushrooms per portion. Sauté this mixture very briefly about 30 seconds in a little butter over medium heat.
• Place ¼ of mixture on each breast, splash about 1-ounce white wine over each breast, salt and pepper to taste and roll up each breast.
• Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place prepared chicken into baking pan filled with 2 or 3 inches of chicken stock and bake in a preheated oven for 25 minutes. Sauté cup of sliced leeks in butter over medium heat.
• To serve, unwrap chicken breasts and slice into ¼ inch rounds. Pour a portion of dill sauce on a plate, lay chicken rounds over sauce and garnish with sautéed leek slices and serve.