Stuffed Chicken and Herb Gravy with Creamy Polenta

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

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Nutritional Information

Amount per serving
  • Calories: 449
  • Fat: 17.9g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 49.8g
  • Carbohydrate: 21g
  • Fiber: 1.5g
  • Cholesterol: 139mg
  • Iron: 1.7mg
  • Sodium: 662mg
  • Calcium: 328mg

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. 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. 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. 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.
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