Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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

Submitted 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."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 6

ingredients

Chicken
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
Sauce
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

directions

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.

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Reviews

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!

dicentra