Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
One of the things that caught my eye about this recipe was the extremely high ratings on Cooking Light’s website. Of course, the prosciutto didn’t hurt, either–it’s one of David’s favorite ingredients. We also had some gruyere in the fridge. Anyway, I think the recipe has an average rating of 5 stars, and I agree wholeheartedly. The prosciutto and gruyere were rich and salty–and with such strong ingredients, you didn’t need to use much, which makes the dish healthy and delicious. The caramelized shallot sauce was great, and added just a touch of sweetness. I’ve really come around to liking shallots lately. They’re like onions, of course, but with a much more mild flavor.
Gruyere, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
For the Chicken:
- 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 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
For the Sauce:
- 1 cup thinly sliced shallots
- 2 teaspoons tomato paste
- 2 cups dry white wine
- 2 1/4 cups fat-free, less-sodium chicken broth
- 1 1/2 teaspoons water
- 1 teaspoon 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.