Gorgonzola and Prune Stuffed Chicken
Makes: 4 servings
- 1/2 cup chopped prunes, divided
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup coarse dry whole-wheat breadcrumbs
- 1 teaspoon minced fresh thyme, divided
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus 1 teaspoon to reserve for later
- 1 shallot, minced
- 1/2 cup red wine
- 1 cup reduced-sodium chicken broth
- 4 teaspoons all-purpose flour
1. 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.
2. 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.
3. 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.
4. 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.
Tip: To select chicken breasts: Our recommended serving size is 4-ounces (uncooked), so look for small breasts. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.
Nutrition Facts: 318 calories; 9 g fat (3 g sat); 75 mg cholesterol; 21 g carbohydrates; 31g protein; 2 g fiber; 541 mg sodium; 492 mg potassium.
This recipe is courtesy of Eating Well.com