Stuffed Chicken Breasts

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 (4 ounce) boneless skinless chicken breast halves
• 6 slices prosciutto (1/2-ounce each)
• 6 slices gruyere 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
• 1 cup thinly sliced shallot
• 2 teaspoons tomato paste
• 2 cups dry wine
• 2 1/4 cups reduced-sodium fat-free chicken broth
• 1 1/2 teaspoons water
• 1 teaspoon cornstarch

Recipe

• 1 preheat oven to 350 degrees.
• 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.
• 3 discard plastic wrap.
• 4 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.
• 5 fold in half, pinching edges together to seal; sprinkle with salt and pepper.
• 6 (the chicken can be prepared up to a day ahead and refrigerated at this point.) dredge chicken in flour, shaking off excess.
• 7 heat oil in a large nonstick skillet over medium-high heat.
• 8 add chicken; cook 5 minutes on each side.
• 9 place chicken in a shallow baking pan; bake at 350 degrees for 5 minutes or until done.
• 10 keep warm.
• 11 to prepare sauce, add shallots to skillet; saute 4 minutes over medium-high heat or until browned.
• 12 add tomato paste; cook 1 minute, stirring constantly.
• 13 stir in wine; bring to a boil over high heat.
• 14 cook until reduced to 1 cup (about 6 minutes).
• 15 add broth; bring to a boil.
• 16 cook until reduced by half (about 8 minutes).
• 17 combine water and cornstarch in a small bowl, stirring with a fork until smooth.
• 18 add cornstarch mixture to sauce; bring to a boil.
• 19 cook 1 minute, stirring constantly.