Cipollini Stuffed Chicken Breasts And Poached Leeks With A Dijon Vinaigrette Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Freshly ground black pepper

2 1/2 tablespoons paprika

6 medium leeks, split lengthwise and washed well

1 tablespoon chopped fresh chives

6 boneless chicken breasts, with skin and wing joint attached

1 cup grape tomatoes, halved

1 tablespoon dried thyme

1/4 cup red wine vinegar

1 tablespoon cayenne pepper

6 cipollini onions, peeled and finely chopped

6 tablespoons butter, softened

2 tablespoons chopped fresh thyme leaves

1/4 cup olive oil

1 3/4 teaspoons salt

1 tablespoon chopped fresh parsley leaves

1 tablespoon dried oregano

1 tablespoon minced shallots

2 teaspoons Dijon mustard

Salt and pepper

1/2 cup vegetable oil

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

6 to 8 cups chicken stock or low-sodium canned chicken broth

2 tablespoons salt

Oil, for sauteing

1 tablespoon onion powder

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