Rating: 4 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 5

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.

Robin Bashinsky
Tiffany Vickers Davis and Robin Bashinsky
Recipe by Cooking Light January 2014

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

449 calories; fat 17.9g; saturated fat 6.9g; mono fat 6.1g; poly fat 2.2g; protein 49.8g; carbohydrates 21g; fiber 1.5g; cholesterol 139mg; iron 1.7mg; sodium 662mg; calcium 328mg.
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