Morton Salt

Preparations:
In small bowl, combine leeks, red pepper strips, Morton^® 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.

Cooking:
Bake at 350° F. for 20 to 30 minutes or until juices run clear and chicken is cooked through. (**Internal temperature for chicken breast pieces is 170° F). Vegetables will be crisp-tender. Let rest 10 minutes; serve with rice or roasted potatoes.

Tips:
* To prepare leeks: Remove green tops to within 2-inches of white part; peel outside layer of bulbs, then discard. Wash leeks several times in water to remove sand particles; drain. ·
**Internal temperature guidelines courtesy of USDA Food Safety Facts. ·
Substitute one whole, quartered chicken (3 to 3-1/2 lb.), for breast halves.

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