Stuffed Chicken Breasts

READY IN: 50mins
Recipe by AZRT8871

Special dinner recipe, out of Cooking Light magazine. Take's a little time to prep, but very impressive to serve. I served this with a rice/butternut squash mix and wheat clover rolls.

Top Review by dicentra

I wanted something a little special to serve dinner guests and this was fantastic! The guys were raving... Meat stuffed with meat and cheese? What's not to love? lol. I served this with a sundried tomato rice pilaf and green beans sauteed with shallots and garlic. Dinner was wonderful! Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
  3. Discard plastic wrap.
  4. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges.
  5. Fold in half, pinching edges together to seal; sprinkle with salt and pepper.
  6. (The chicken can be prepared up to a day ahead and refrigerated at this point.) Dredge chicken in flour, shaking off excess.
  7. Heat oil in a large nonstick skillet over medium-high heat.
  8. Add chicken; cook 5 minutes on each side.
  9. Place chicken in a shallow baking pan; bake at 350 degrees for 5 minutes or until done.
  10. Keep warm.
  11. To prepare sauce, add shallots to skillet; saute 4 minutes over medium-high heat or until browned.
  12. Add tomato paste; cook 1 minute, stirring constantly.
  13. Stir in wine; bring to a boil over high heat.
  14. Cook until reduced to 1 cup (about 6 minutes).
  15. Add broth; bring to a boil.
  16. Cook until reduced by half (about 8 minutes).
  17. Combine water and cornstarch in a small bowl, stirring with a fork until smooth.
  18. Add cornstarch mixture to sauce; bring to a boil.
  19. Cook 1 minute, stirring constantly.

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