Prep 20 mins
Cook 30 mins
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.
- 6 (4 ounce) boneless skinless chicken breast halves
- 6 slices prosciutto (1/2-ounce each)
- 6 slices gruyere cheese (1/2-ounce each)
- 1 1⁄2 cups trimmed arugula
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 cup thinly sliced shallot
- 2 teaspoons tomato paste
- 2 cups dry white wine
- 2 1⁄4 cups reduced-sodium fat-free chicken broth
- 1 1⁄2 teaspoons water
- 1 teaspoon cornstarch
- Preheat oven to 350 degrees.
- 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.
- Discard plastic wrap.
- 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.
- Fold in half, pinching edges together to seal; sprinkle with salt and pepper.
- (The chicken can be prepared up to a day ahead and refrigerated at this point.) Dredge chicken in flour, shaking off excess.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken; cook 5 minutes on each side.
- Place chicken in a shallow baking pan; bake at 350 degrees for 5 minutes or until done.
- Keep warm.
- To prepare sauce, add shallots to skillet; saute 4 minutes over medium-high heat or until browned.
- Add tomato paste; cook 1 minute, stirring constantly.
- Stir in wine; bring to a boil over high heat.
- Cook until reduced to 1 cup (about 6 minutes).
- Add broth; bring to a boil.
- Cook until reduced by half (about 8 minutes).
- Combine water and cornstarch in a small bowl, stirring with a fork until smooth.
- Add cornstarch mixture to sauce; bring to a boil.
- Cook 1 minute, stirring constantly.
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!