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Nutritional Information
CALORIES 300
FAT 9.8g
PROTEIN 29.7g
CARBOHYDRATES 9.7g
FIBER 0.5g
CHOLESTEROL 75mg
IRON 1.7mg
SODIUM 562mg
CALCIUM 189mg
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Gruyere, Arugula & Prosciutto Stuffed Boneless Chicken Breasts With Carmalized Shallot Sauce
Ingredients
Chicken:
6-4 ounce boneless & skinless chicken breast halves (meat dept.)
6 - 1/2 ounce slices of sliced prosciutto (deli department)
6 - 1/2 ounce slices of Gruyere cheese(cheese case - food court)
1 1/2 cups trimmed arugula greens (produce department)
1/2 teaspoon salt (aisle # 8)
1/2 teaspoon black pepper (spice rack aisle # 8)
3 tablespoons all purpose white flour (aisle # 8)
1 tablespoon olive oil (aisle # 8)
Sauce:
2 1/4 cups College Inn less-sodium chicken broth (aisle # 6)
1 cup thinly sliced shallots (produce department)
2 cups dry white wine or cooking wine (aisle # 1)
2 teaspoons tomato paste (aisle # 7)
1 1/2 teaspoons water
1 teaspoon cornstarch
Directions
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Preheat oven to 350 degrees.
To prepare chicken, place each of the chicken breast halves 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.
Top each chicken berast half with 1 slice prosciutto, 1 slice cheese and 1/4 cup arrugula, leaving a 1/4 inch border around the edges. Fold in half, pinching edges together to seal, sprinkle with salt and pepper. The chicken can be preapred up to a day in advance and refridgerated.
Dredge the chicken in flour, shaking off excess. Heat oil in a large non-stick 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.
To prepare sauce, add shallots to above skillet and saute 4 minutes over medium high heat until golden brown. Add tomato paste and cook 1 minute stirring constantly. Stir in wine and bring to a boil over high heat. Cook all until reduced to 1 cup, about 6 minutes. Add broth and bring again to a boil.Cook until reduce to half, about 8 minutes.
Combine water and cornstarch into a medium bowl. Stir with a fork until smooth. Add cornstarch mixture to sauce and bring to a boil. Cook 1 minute stirring constantly.
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Servings
Serves
Time To Cook
Total Cooking time: 40 minutes.
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