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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Special dinner recipe, out of Cooking Light magazine. Take's a little time to prep, but very impressive to serve. I served this with a rice/butternut squash mix and wheat clover rolls. Ingredients:
6 (4 ounce) boneless skinless chicken breast halves |
6 slices prosciutto (1/2-ounce each) |
6 slices gruyere cheese (1/2-ounce each) |
1 1/2 cups trimmed arugula |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons all-purpose flour |
1 tablespoon olive oil |
1 cup thinly sliced shallot |
2 teaspoons tomato paste |
2 cups dry white wine |
2 1/4 cups reduced-sodium fat-free chicken broth |
1 1/2 teaspoons water |
1 teaspoon cornstarch |
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. Discard plastic wrap.
4. 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.
5. Fold in half, pinching edges together to seal; sprinkle with salt and pepper.
6. (The chicken can be prepared up to a day ahead and refrigerated at this point.) Dredge chicken in flour, shaking off excess.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add chicken; cook 5 minutes on each side.
9. Place chicken in a shallow baking pan; bake at 350 degrees for 5 minutes or until done.
10. Keep warm.
11. To prepare sauce, add shallots to skillet; saute 4 minutes over medium-high heat or until browned.
12. Add tomato paste; cook 1 minute, stirring constantly.
13. Stir in wine; bring to a boil over high heat.
14. Cook until reduced to 1 cup (about 6 minutes).
15. Add broth; bring to a boil.
16. Cook until reduced by half (about 8 minutes).
17. Combine water and cornstarch in a small bowl, stirring with a fork until smooth.
18. Add cornstarch mixture to sauce; bring to a boil.
19. Cook 1 minute, stirring constantly.
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