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.
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
2 cups 1% low-fat milk
1/3 cup water
1/2 cup uncooked polenta
1/4 teaspoon kosher salt
How to Make It
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.
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.
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.
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I'd say this was a good recipe, but frankly, DH didn't even notice the prosciutto/cheese filling and DD thought the whole dish lacked flavor. I doubt I'll make it again and if I did, I'd probably use a more flavorful cheese. I subbed pre-cooked polenta (purchased in a tube) and cooked patty-style in a little bit of butter. That part, the family raved about. :-)
This was really good, even though I had some trouble with the execution. I couldn't get the chicken to stay closed while cooking and lots of the cheese melted out and was wasted. I subbed turkey bacon for the prosciutto since I don't eat pork. The gravy was really fresh and nice. The polenta was amazing! So creamy and delicious. I even used original almond milk to make it and tasted like a polenta dish we get at a local restaurant. The bacon green beans on the side were nothing special and I wouldn't make those again.
My husband and I enjoyed this. I only made the chicken and gravy, and I changed it up a little bit. I made it with mashed potatoes and steamed fresh green beans and tossed them with butter and salt. For the chicken, I agree that the prosciutto gets lost. I quadrupled the amount of prosciutto and used an entire slice of provolone in each, but it didn't shine like I'd hoped it would. I seasoned each chicken breast with salt, pepper, garlic, and a bit of Italian seasoning. Then I browned it in a pan and finished it in the oven at 350 degrees. Someone mentioned the flour/stock mixture clumping. I would recommend just doing a roux (melt butter in the same pan as the shallots and add the flour in until it's the consistency you want it- then add the stock. you can add more stock if it turns out to be thicker than you like). Any gravy should be done this way, in my opinion. Overall we enjoyed this. I guess I use recipes more as ideas and the idea for this was good.
We loved this dish, though next time I might pound the chicken a bit as, like another reviewer, we found it to be a bit thick. Delicious, easy and beautiful. We did not have any problems with the sauce. Will experiment with some more flavorful cheeses next time.
My husband made this tonight. We thought the flavors were just OK. My husband added more prosciutto but the flavor was still lost in the chicken. Couldn't really taste it but our chicken may have been on the thick side. The sauce was just OK. The beans were fine and the polenta was good. He also said when adding the flour mixture to the pan it immediately clumped up even after premixing. The shallots cooked very quickly too on med. high heat as indicated. Not sure we would make this again.
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