I am seriously starting to think that Cooking Light has a way to read my thoughts. It’s like they know exactly what ingredient I want to work with next, or a particular product I might be craving, like this recipe for Stuffed Chicken and Herb Gravy. And I don’t mind that one bit.
The latest issue has a recipe for Stuffed Chicken and Herb Gravy with Creamy Polenta that upon seeing in the magazine, I immediately put on my boots, coat, hat, scarf, gloves, etc. etc. and headed for the supermarket, despite the slippery and freezing walk I had ahead of me (it’s a whopping 5 blocks away, but I still managed to almost fall a good 3 times). And I have to tell you, it was worth it.
Chicken breasts stuffed with prosciutto and provolone, over creamy polenta, topped with an herb gravy… What’s not to like? The recipe suggested making it with bacon green beans, but we had some Brussels sprouts in the freezer that I wanted to use so I substituted them in instead.
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, 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 unsalted chicken broth
- 1/2 cup uncooked polenta (I just used yellow corn meal)
- 1/4 teaspoon kosher salt
- BACON BRUSSELS SPROUTS
- 12 ounces frozen Brussels sprouts
- 3 tablespoons water
- 2 bacon slices, chopped
- 1/8 teaspoon black pepper
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