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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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

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This recipe for Gruyere, Arugula and Prosciutto Stuffed Chicken Breast with Carmelized Shallot Sauce is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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.

 

 

 

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