Stuffing a chicken breast is relatively simple, but your guests need not know that. We use Gorgonzola and prunes here, but try it with any favorite combination of dried fruit and flavorful cheese. 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 Note)
- 1 teaspoon minced fresh thyme, divided
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed (see Tip)
- 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; cook, scraping up any browned bits, until most of the wine evaporates, 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.
From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)