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The Four Graces

Food & Wine Paring


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

Recipe Date:
June 1, 2015
Cook Time:
Imperial (US)
  • Chicken Breast
  • 6 (4-ounce) skinless, boneless chicken breast halves
  • 6 (1/2-ounce) slices prosciutto
  • 6 (1/2-ounce) slices Gruy√®re cheese
  • 1 1/2 cups trimmed arugula
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsps all-purpose flour
  • 1 tbsp olive oil
  • Sauce
  • 1 cup thinly sliced shallots
  • 2 tsps tomato paste
  • 2 cups dry white wine
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 1/2 tsps water
  • 1 tsp cornstarch

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.