Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

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

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

Ingredients

• Chicken:
• 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
• 
  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

Preparation

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.

Nutritional Information

Calories:

300 (29% from fat)

Fat:

9.8g (sat 4g,mono 4g,poly 0.9g)

Protein:

29.7g

Carbohydrate:

9.7g

Fiber:

0.5g

Cholesterol:

75mg

Iron:

1.7mg

Sodium:

562mg

Calcium:

189mg