Stuffed Chicken And Herb Gravy With Creamy Polenta

Name: Stuffed Chicken And Herb Gravy With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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; saute 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.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Chicken And Herb Gravy With Creamy Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!