Proscuitto Stuffed Chicken with Polenta

The original version of this recipe come from Cooking Light.  I made modifications because it’s the dead of winter in Nebraska and I do not have fresh herbs.  I also subbed onion for the shallots the recipe called for because that’s what I had.  As for the polenta:  I looked high and low through my grocery story and couldn’t find any so I googled it and found an article that said corn meal is the same thing and I already had plenty of that, so yay me!

This was so, so good.  Good enough that we were half way through dinner before I thought to take a picture so I’m borrowing this one from Cooking Light until the next time I make it - which will be soon!

• 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 finely diced onion
• 1 teaspoon dried 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
• 1/2 teaspoon dried tarragon
• Polenta:
• 2 cups 1% low-fat milk 
• 1/3 cup water
• 1/2 cup corn meal
• 1/4 teaspoon kosher salt

1. 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; sauté 5 minutes or until deeply browned. Turn and cook 4 minutes or until done.   (At this point, my chicken breasts were still pink in the middle, so I put them in a 400 degree oven while I made the rest of dinner (about 10 minutes) and that was perfect.)  Remove from pan; keep warm.
2. Add diced onion and thyme to pan; sauté 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 ttarragon.
3. To prepare polenta, bring milk and 1/3 cup water to a simmer. Gradually add corn meal, 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.