Jamón & Cheese Stuffed Chicken Breasts, Creamy Polenta, Roasted Veggies and Wine Reduced Onion Sauce

Sounds complicated, right?! But trust me, it's not. We had some friends over for supper last night and I was running low on ideas. Suppers here are lighter as you eat around 9pm (some people don't even start thinking about supper until 10pm). So I thought chicken breast and polenta to make it light. Since both of our friends speak French (from France ;) ), I had fun naming the dish and it does sound pretty fancy:

Poitrines de poulet fourrées au jamon et fromage accompagnées d'un nid de polenta crémeuse couvert d'aubergines et tomates cerises grillées, le tout nappé d'une réduction de vin blanc et d'oignons caramélisés.

Pfff.... sounds pretty fancy doesn't it?! Especially for something that took very little time to make and very little thinking. This is a nice creation that I am proud of :)

Ok, so here goes.

Jamon and Cheese Stuffed Chicken Breasts with a Creamy Polenta, Roasted Veggies and Wine Reduction Onion Sauce

Ingredients:
500gr chicken breasts (usually 2 breasts)
100gr jamon (for the Canadians, prosciutto)
50gr cheese (I had grated cheese on hand but it works better with slices)
1 onion sliced
1/2 cup of white wine
1 eggplant
12 cherry tomatoes
1 cup of polenta
1 tbsp of butter
1 & 1/2 cup of hot water
1/2 cup of cream or milk
1 tbsp of grated cheese
salt & pepper
parsley
8 toothpicks

Slice the chicken breast into filets. I like to make smaller ones when inviting people and it also calls for a nicer presentation. On a chicken breast filet, place a slice of jamon/prosciutto and drizzle some cheese in the center. Roll and close with a toothpick.

In the meantime, in your cooking pan, heat oil. Continue until all the filets are done. If you cut them thinly, you should have 8 filets.

Drizzle with salt and pepper. When the oil is ready, place the chicken breasts in the pan. In order for the chicken to be juicy, do not move the chicken pieces until a nice golden crust forms. Then you can flip them over.

Slice the eggplant thinly, place on an oven dish, drizzle oil and salt.

Broil in the oven until grilled. Add the cherry tomatoes at the end until they also grill.

When chicken is golden on all sides. Place them in an oven safe dish and leave them in the oven at 160C degrees. They will finish cooking and keep warm.

In the pan that the chicken was cooked, using the oil that remained, add the sliced onions. Sweat for a few minutes mixing well. Scrub the bottom of the pan to remove the drippings left from cooking the chicken.

Add the wine and reduce for 5 minutes. Add parsley.

In a pot, heat the butter and add the hot water. When it starts boiling, add the polenta. Mix well. Add salt and pepper.

Add the cream or milk and cheese. (forgot to take a picture of the final polenta...)

Plate the polenta and the veggies on top. Add the chicken rolls and cover with the onion wine sauce. Enjoy an healthy fancy and easy meal.