Stuffed Chicken Breasts

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“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.”

Ingredients Nutrition


  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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