Stuffed Chicken and Herb Gravy with Creamy Polenta

Stuffed Chicken and Herb Gravy with Creamy Polenta Recipe
Photo: Jason Wallis; Styling: Cindy Barr

 

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.

Yield:

Serves 4 (serving size: 1 stuffed breast half, 3 tablespoons gravy, and 1/2 cup polenta)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Tiffany Vickers Davis and Robin Bashinsky,

Cooking Light

January 2014
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