Stuffing the chicken a day ahead and refrigerating it makes it easier to sauté.
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyère cheese
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 shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch
How to Make It
Preheat oven to 350°.
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° for 5 minutes or until done. Keep warm.
To prepare sauce, add shallots to skillet; sauté 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 made this for the first time last night for company and it was a hit. I did omit the tomato paste due to other reviews. I used 1 tbls +/- of "better than bouillon" chicken flavor and a sweet white wine since thats what I had. Also seasoned with a little garlic powder and terragon. Served with "smashed" new potatoes and green beans. Next time I won't put them in the oven. I think they were a little too dry. I will just cover them with foil while I broil the potatoes. Such an easy do ahead tasty dinner and great on the calories.
I have made this recipe a couple of times and it really sounds like / looks like you spent a lot of time without the hassle. For that, I say it's worthy of a special occassion. However, I have changed the sauce as the first time I made it with the tomato paste, it wasn't spectacular; in fact it was a bit odd. The rest of the times I have made these stuffed chicken breasts, I have done a white-wine shallot butter sauce with parsley and it turns out excellent. Also, this recipe works well with a variety of meats, cheeses & greens. Try it with spinach, proscuito and herbed goat cheese (which is our favorite). I serve with breadsticks and simple greens or steamed brocolli / green beans as the breasts have a complexity of flavors you don't want to muddle with sides & extra sauces. If you want to impress someone, these are definitely a good choice - actual prep & kitchen time should ring in right abour 30-40 minutes (including pounding out the chicken) - enjoy!
This is one of my favorite dishes. Full disclosure this dish is a serious pain to make, so I don't make it often, but when I do it's a huge hit. This would make a wonderful presentation for a dinner party, because you can prepare the chicken a day in advance then cook it right before the guests arrive. I watch my sodium very carefully, and with the prosciutto I don't add any salt.
This remains of the best things I've ever made. Takes a little work, but it's great that you can pre-stuff the chicken. The caramelized shallot sauce is to die for. This is the prefect company dinner. I served with chive green beans and herbed mashed potatoes. step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/10/gruyere-arugula-and-prosciutto-stuffed.html
I was surprised to be so disappointed by this recipe, given all the rave reviews. The sauce was just puzzling. We didn't get it at all. I found a recipe on foodnetwork.com for the same chicken preparation but an orange white wine sauce and we made it that way the second time and I felt that fit the recipe a lot better. But still we weren't wowed.
I love this recipe and have made it countless times. If I'm making for just 2 of us, I freeze 3 of the rolled breasts before cooking, rolled in saran wrap and then throw in a freezer safe ziplock. I also make all the sauce and then freeze half to go with the additional frozen breasts. I am of the mind that why not double recipes when they are time consuming because it makes for the same clean-up and then you have easy weeknight dinners. I also like to roll the breasts ahead of time- even the day before planning to cook and keeping them in plastic wrap- they maintain their shape well this way and it cuts down on kitchen time the day of. Def. a crowd pleaser!
This is fantastic! My husband claims that he does not like cheese. I didn't tell him what was stuffed in the chicken and he loved this recipe. After I told him that gruyere was the secret ingredient, he realized that he can no longer claim to hate cheese. Really, this one is an all-time Cooking Light best!
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