6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.)

Step 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.

Step 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).

Step 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.

Ratings & Reviews

Lezlie's Review

April 16, 2016
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. 

jmeleeS's Review

April 29, 2012
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!

holaerica's Review

June 13, 2011
Made this for company. Thought it was great and loved the sauce. Hubby loved it as well. Will definitely go on my 'entertaining' rotation.

HotAppleC's Review

October 25, 2010
DELICIOUS! This was very easy and SOOOO good. I used toothpicks to secure the chicken breast and it worked really well.

JessicaLuu's Review

June 06, 2010
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.

MeMyselfAndPie's Review

April 24, 2010
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

bravekatie's Review

November 22, 2009
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.

kelcancook's Review

February 16, 2009
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!

lehrlich's Review

February 02, 2009
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!