Chicken with Leek and Almond-Poppy Muffin Stuffing

Serves 4 (with a bit of leftovers)

2 medium leeks, sliced and cleaned
2 tablespoons extra-virgin olive oil
4 tablespoons butter
2 celery ribs, chopped
4 almond-poppy seed muffins (the original recipe calls for lemon-poppy seed, so you could use either)
3 to 4 fresh thyme sprigs, chopped
zest and juice of 1 lemon
1 teaspoon poultry seasoning (I didn't have this, so I used salt & pepper and fresh sage, chopped)
2 cups chicken stock
8 chicken breast cutlets
salt and black pepper
2 tablespoons all-purpose flour
a handful of flat-leaf parsley, chopped, for garnish

1. Heat a nonstick skillet over medium-high heat. Season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. Add the 2 tablespoons of butter to the pan and when it melts, sprinkle the flour into the pan. Stir and cook for 1 minute, then whisk in 1 cup of the chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.

2. While chicken is cooking, heat a nonstick skillet over medium to medium-high heat with the olive oil and 2 tablespoons butter. When the butter has melted, add the leeks and celery. Saute the vegetables for 5 minutes, then crumble the muffins into the pan. Cook for 3 to 4 minutes. Season the stuffing with the fresh thyme, lemon zest and poultry seasoning. Moisten the stuffing with 1 cup of the chicken stock and reduce the heat to low.

3. To serve, place stuffing on plate, top with two chicken cutlets and ladle gravy over the top. Garnish with chopped parsley.

Results: This was really, really, really good! The stuffing had a great taste, and was really easy to make. If you have any extra stuffing, the leftovers were great on a sandwich the next day. Will make this one over and over...adding it to my favorites!