"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Gruyere, Arugula and Prosciutto Stuffed Chicken Breast with Carmelized Shallot Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gruyere, Arugula and Prosciutto Stuffed Chicken Breast with Carmelized Shallot Sauce, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Taradash
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 4 oz. skinless, boneless chicken breast halves
6 1/2 oz. slices prosciutto
6 1/2 oz. slices Gruyere cheese
1 1/2 c trimmed arugula
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. all-purpose flour
1 tbsp. olive oil

Sauce:
1 c thinly sliced shallots
2 tsp. tomato paste
2 c. dry white wine
2 1/4 c. fat-free, less-sodium chicken broth
1 1/2 tsp. water
1 tsp. cornstarch

Directions:
Directions:
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 for 5 minutes or until done. Keep warm.

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 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 boil. Cook one minute, stirring constantly.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

265W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!