Tre Wilcox, a favorite among viewers of Bravo TV’s “Top Chef,” is coming to Oakland on Nov. 15 to put his top cooking skills to work, teaching a “Healthy Holiday Cooking Class.”

The 11 a.m. to 2 p.m. class will be at Beebe Memorial Cathedral, 3900 Telegraph Ave. in Oakland. A $5 donation is requested to attend. Reserve in advance by sending a check or money order to: Vicki Williams, American Heart Association, 426 17th St., Oakland, CA 94612.

The class is being presented by Power to End Stroke, a project of the American Heart Association/American Stroke Association, and made possible by a community grant by Kaiser Permanente.

Preventing strokes is a top concern of Wilcox’s, as it should be for all of us. African-Americans have twice the risk of a first stroke as whites. Indeed, stroke is the number three killer of all Americans. Most strokes are preventable, if you watch your cholesterol, blood pressure and blood sugar levels.

Wilcox will demonstrate that a big holiday needn’t be an artery clogger, too. He will talk about ways to serve more healthful dishes that still pack a punch of flavor.

His recipe below shows just how tasty that can be.

Stuffed Chicken Thighs

(serves 4)

1/4  cup grated parmesan cheese

1 cup bread crumbs

1 tablespoon  minced chives

1/2 tablespoon fresh, chopped oregano

1/2 tablespoon fresh, finely chopped basil leaves

1 tablespoon melted butter

4 boneless, skinless chicken thighs

Salt and pepper, to taste

4 thin slices Prosciutto

Grapeseed oil, to saute

Preheat oven to 350 degrees.

Mix cheese, bread crumbs, chives, oregano, basil and melted butter together in a small bowl.

Lay chicken thighs onto plastic wrap, season lightly with salt and pepper.  In the cavity where the bone was removed, place small amount of stuffing inside chicken thighs. Next wrap each chicken thigh with proscuitto and then wrap tightly with plastic wrap to secure the seal. Allow to set, 5 to 10 minutes.

Remove plastic and using grapeseed oil, in a medium high saute pan, sear chicken on all sides. Place pan of chicken into preheated oven for 10 minutes or until cooked through.  Remove from oven and allow chicken to rest for 3 minute. Cut each stuffed thigh into 3-4 slices, and serve immediately.

Per Serving (excluding unknown items): 239 Calories; 9g Fat (33.0% calories from fat); 19g Protein; 20g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 415mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fat.