Nutritional Information
Calories: 300
Fat: 9.8g
Protein: 29.7g
Cholesterol 75mg
Carbohydrates: 9.7g
Sodium: 562mg
Fiber 0.5g
Calcium 189g
Iron 1.7g


Servings
Serves 6, each serving 1 chicken breast half and about 1/4 cup shallot sauce.

Time To Cook
90 minutes total.
Gruyere, Arugula & Prosciutto Stuffed Boneless Chicken Breasts With
Caramelized Shallot Sauce

Ingredients
    Chicken
  • 6 skinless, boneless chicken breast halves, abotu 4 ounces each
  • 6 slices deli prosciutto, 1/2 ounce each
  • 6 slices Gruyère cheese, 1/2 ounce each
  • 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 or cooking white wine
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons water
  • 1 teaspoon cornstarch

Directions
  1. Preheat oven to 350 degrees.
  2. To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap.
  3. 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.
  4. Note: The chicken can be prepared up to a day ahead and refrigerated at this point.
  5. Dredge chicken in flour, shaking off excess.
  6. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side. Place chicken in a shallow baking pan and bake at 350 degrees for 5 minutes or until done. Keep warm.
  7. To prepare sauce, add shallots to above used skillet and saute 4 minutes over medium-high heat or until browned.
  8. Add tomato paste and cook 1 minute, stirring constantly. Stir in wine and bring to a boil over high heat. Cook until reduced to 1 cup, should take about 6 minutes.
  9. Add broth and bring to a boil. Cook until reduced by half, about 8 minutes.
  10. 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.
  11. Serve 1/4 cup sauce over each cooked chicken breast.
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