Gruyere, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
- Chicken Breast
- 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 tsp salt
- 1/2 tsp black pepper
- 3 tbsps all-purpose flour
- 1 tbsp olive oil
- 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.