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!
Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
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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
- 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
- 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.
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Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce Recipe at a Glance
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