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

Name: Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters trimmed arugula; 1 teaspoons black pepper; 1 teaspoon cornstarch; 473 milliliters dry white wine; 532 milliliters fat-free, less-sodium chicken broth; 3 Tbsps all-purpose flour; 85 grams Gruyère cheese; 1 Tbsp olive oil; 85 grams prosciutto; 1 teaspoons salt; 237 milliliters thinly sliced shallots; 680 grams skinless, boneless chicken breast halves; 2 teaspoons tomato paste; 2 teaspoons water

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce might be just the main course you are searching for. This recipe serves 6. One serving contains 356 calories, 31g of protein, and 16g of fat. Only A mixture of chicken breast halves, wine, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.)

Ingredients you will need

Salt And Pepper