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Stuffed Chicken and Herb Gravy with Creamy Polenta

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1 stuffed breast half, 3 tablespoons gravy, and 1/2 cup polenta)
Stuffed with prosciutto and provolone cheese, our 40-minute Stuffed Chicken and Herb Gravy is quick and simple. The Creamy Polenta is a healthier alternative to creamy mashed potatoes.—and taste amazing.

Ingredients

  • Chicken and gravy:
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 very thin prosciutto slices (about 1/2 ounce), halved
  • 4 (2/3-ounce) slices reduced-fat provolone cheese
  • 1 tablespoon canola oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock (such as Swanson), divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh tarragon
  • Polenta:
  • 2 cups 1% low-fat milk
  • 1/3 cup water
  • 1/2 cup uncooked polenta
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 449
  • fat 17.9 g
  • satfat 6.9 g
  • monofat 6.1 g
  • polyfat 2.2 g
  • protein 49.8 g
  • carbohydrate 21 g
  • fiber 1.5 g
  • cholesterol 139 mg
  • iron 1.7 mg
  • sodium 662 mg
  • calcium 328 mg

How to Make It

  1. To prepare chicken, cut each breast horizontally to, but not through, the other side to create a pocket. Lift top flap of chicken pocket; arrange 1/2 prosciutto slice in each pocket. Top each prosciutto slice with 1 cheese slice; press top flap of pocket down over filling. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to pan, top side down; sauté 5 minutes or until deeply browned. Turn and cook 4 minutes or until done. Remove from pan; keep warm.

  2. Add shallots and thyme to pan; sauté 30 seconds, stirring constantly. Combine 2 tablespoons stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining stock to pan. Bring to a boil; cook 3 minutes or until reduced to 3/4 cup, scraping pan to loosen browned bits. Remove from heat; stir in butter, parsley, and tarragon.

  3. To prepare polenta, bring milk and 1/3 cup water to a simmer. Gradually add polenta, stirring constantly with a whisk. Cook 3 minutes or until thick, stirring constantly. Stir in 1/4 teaspoon salt. Serve polenta with chicken and gravy.