Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

Stuffing the chicken a day ahead and refrigerating it makes it easier to sauté.

Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.7g
  • Carbohydrate: 9.7g
  • Fiber: 0.5g
  • Cholesterol: 75mg
  • Iron: 1.7mg
  • Sodium: 562mg
  • Calcium: 189mg

Ingredients

  • Chicken:
  • 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
  • Sauce:
  • 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

Preparation

  1. Preheat oven to 350°.
  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. 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.)
  3. 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.
  4. 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).
  5. 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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Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce Recipe at a Glance
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