Elegant as this may sound, stuffing a chicken breast is relatively simple. Try it with any favorite combination of dried fruit and flavorful cheese. Make it a meal: Serve over quick-cooking barley with broccolini or a steamed artichoke on the side.
- 1/2 cup chopped prunes, divided
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup coarse dry whole-wheat breadcrumbs (see Ingredient Note)
- 1 teaspoon minced fresh thyme, divided
- 4 boneless, skinless chicken breasts (1 to 1 1/4 pounds), trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 shallot, minced
- 1/2 cup red wine
- 1 cup reduced-sodium chicken broth
- 4 teaspoons all-purpose flour
Combine 1/4 cup prunes, Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon oil, shallot and the remaining 1/2 teaspoon thyme to the pan; cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup prunes. Reduce heat to medium and cook, scraping up any browned bits, until most of the wine has evaporated, about 2 minutes. Whisk broth and flour in a small bowl until smooth; add to the pan and cook, stirring, until thickened, about 2 minutes.
Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3 to 5 minutes more. Remove toothpicks, slice the chicken and top with the sauce.
Ingredient Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250 degrees F until dry and crispy, about 15 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
316 calories; 9g total fat; 3g total saturated fat; 75mg cholesterol; 540mg sodium; 21g carbohydrates; 2g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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