Gruyere and Vegetable Stuffed Chicken Breasts over Mashed Polenta

PRE-STORY:
I had leftover gruyere, zucchini, sweet onion and some fresh kale from the garden so I made this up as I went along.


DISH: Chicken


SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together


ACTIVE TIME: ~30 minutes TOTAL TIME: ~45 Minutes

2 boneless/skinless Chicken Breasts, pounded to 1/4 inch thickness
1 sweet onion, sliced
1 yellow Squash, 1 Green Squash – diced into really small pieces
1 head of kale, stems removed and torn into small pieces
½ Cup Gruyere cheese, shredded
1 Tube Polenta (any flavor, I used Italian Herb)
¼ Cup Low Sodium Chicken Broth
EVOO
Butter (or butter substitute)
Salt
Sugar


Preheat oven to 350. Pound out the chicken, set aside. Shred the cheese, set aside.


Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.


Add EVOO and a tiny bit of butter to same pan used for the onions. Increase heat to medium. Add zucchini and kale. Add a splash of chicken broth to deglaze the pan. Heat, stirring occasionally, for about 5 minutes. Remove from heat and set aside.


Stuff each chicken breast with cheese, a spoonful of onion, and a spoonful of the vegetable mixture (put remaining vegetables/onion in the pan they were cooked in (should still be warm) and cover to keep warm). Roll up chicken and hold together with toothpicks. Sprinkle any remaining cheese on top. Cook in oven 20 – 25 minutes, until cooked through. Broil for 4 minutes to melt the cheese before serving.


While chicken is cooking, smoosh (it’s a word, trust me) the tube of polenta in a medium sauce pan. Add a big splash (a little less than ¼ cup) of chicken broth to polenta. Add sprinkling of salt. Heat through, and continue smooshing. Reduce heat to low and cover.


To serve, put a big spoonful of polenta on a plate, top with leftover veggie/onion mix.


SERVES / NUTRITIONAL INFORMATION:


Serves 2 (There may be polenta left over, unless you live in my house)


RATING/DIFFICULTY:


Easy Peasy


SERVED WITH:


Wine


FINAL NOTES:


I realized after I served this that I didn’t season the chicken. And really, the only seasoning I used throughout the dish was salt. I called the flavor "tastefully bland", in other words I knew it could be better with additional seasoning but it was really, really good without. Your call on what seasonings to add.