Gruyère, Arugula, And Prosciutto-Stuffed Chicken Breasts With Caramelized Shallot Sauce Recipe

Name: Gruyère, Arugula, And Prosciutto-Stuffed Chicken Breasts With Caramelized Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 6 (4-ounce) skinless, boneless chicken breast halves; 6 (1/2-ounce) slices prosciutto; 6 (1/2-ounce) slices Gruyere 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

Servings: persons

Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyere 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

1
Preheat oven to 350u00b0.
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 350u00b0 for 5 minutes or until done. Keep warm.
4
To prepare sauce, add shallots to skillet; saute 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.

1153

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken:, 6 (4-ounce) skinless, boneless chicken breast halves, 6 (1/2-ounce) slices prosciutto, 6 (1/2-ounce) slices Gruyere cheese, and more.

Yes, Gruyère, Arugula, And Prosciutto-Stuffed Chicken Breasts With Caramelized Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gruyère, Arugula, And Prosciutto-Stuffed Chicken Breasts With Caramelized Shallot Sauce

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