recipe gruyere, arugula, and prosciutto-stuffed chicken breasts with caramelized shallot sauce

Gruyere, arugula, and prosciutto-stuffed chicken breasts with caramelized shallot sauce

A beautiful combination of chicken, cheese and aragula!

Ingredients

CHICKEN:

24 ounces chicken breast, no skin, no bone, 4 x 6 ounces

3 ounces prosciutto, 6 slices of 1/2 ounce

3 ounces Gruyere cheese, 6 slices of 1/2 ounce

1 1/2 cups arugula, trimmed

1/2 teaspoon salt,

1/2 teaspoon black pepper,

3 tablespoons all-purpose flour,

1 tablespoon olive oil,

SAUCE:

1 cup shallots, thinly sliced

2 teaspoons tomato paste,

2 cups dry white wine,

2 1/4 cups chicken broth,

1 teaspoon cornstarch,

Instructions

Preheat oven to 350 degrees F / 175 degrees C.

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 F / 175 degrees C 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 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 1.5 teaspoon water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture tosauce; bring to a boil. Cook 1 minute, stirring constantly.

Nutrition

Per Serving (excluding unknown items): 212 Calories; 9g Fat (48.2% calories from fat); 11g Protein; 10g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 917mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.

Recipe Serves: 6Author: Cheeseline.com