Ingredients

1/2 cup chopped prunes, divided
1/3 cup crumbled gorgonzola cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Tip)
1 teaspoon minced fresh thyme, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
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
Tip: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.



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