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Name: gruyere arugula and prociutto stuffed chicken with carmelized shallot sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: not set
Ingredients: 6 boneless chicken breast halves; 6 slices Prosciutto; 6 slices Gruyere; 1 1/2 cups arugula trimmed; 1/2 tsp Salt; 1/2 tsp Black pepper; 3 tablespoons All purpose flour; 1 tablespoon Olive oil; 1 cup Shallots thinly sliced; 2 teaspoons Tomato paste; 2 cups Dry white wine; 2 1/4 cups Low sodium chicken broth; 1 1/2 teaspoon water; 1 teaspoon cornstarch

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INGREDIENTS

6 boneless chicken breast halves
6 slices Prosciutto
6 slices Gruyere
1 1/2 cups arugula ; trimmed
1/2 tsp Salt
1/2 tsp Black pepper
3 tablespoons All purpose flour
1 tablespoon Olive oil
1 cup Shallots ; thinly sliced
2 teaspoons Tomato paste
2 cups Dry white wine
2 1/4 cups Low sodium chicken broth
1 1/2 teaspoon water
1 teaspoon cornstarch

Servings

INSTRUCTIONS

Preheat oven to 350.

pound chicken to 1/4"

Top with 1 slice prociutto and 1 slice cheese, 1\4 cup arugula

fold in half and pinch edges shut sprinkle with salt and pepper.

dredge in flour and shake off excess. Heat oil in large skillet over medium high heat. Cook 5 min on each side. Place chicken in shallow baking pan and heat for 5 min, or until done.

to prepare sauce, add shallots to skillet and saute 4 min over medium high heat until browned. Add tomato paste and cook 1 min stirring constantly, stir in wine and heat to boiling. Cook until reduced to 1 cup (about 6 min). Add broth and bring to boil. Cook until reduced by half (8 min).

Combine water and cornstarch in a small bowl and add to sauce, heat to a boil. Cook 1 min.

NOTES

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gruyere arugula and prociutto stuffed chicken with carmelized shallot sauce

6 boneless chicken breast halves
6 slices Prosciutto
6 slices Gruyere
1 1/2 cups arugula trimmed
1/2 tsp Salt
1/2 tsp Black pepper
3 tablespoons All purpose flour
1 tablespoon Olive oil
1 cup Shallots thinly sliced
2 teaspoons Tomato paste
2 cups Dry white wine
2 1/4 cups Low sodium chicken broth
1 1/2 teaspoon water
1 teaspoon cornstarch

Preheat oven to 350.
pound chicken to 1/4"
Top with 1 slice prociutto and 1 slice cheese, 1\4 cup arugula
fold in half and pinch edges shut sprinkle with salt and pepper.
dredge in flour and shake off excess. Heat oil in large skillet over medium high heat. Cook 5 min on each side. Place chicken in shallow baking pan and heat for 5 min, or until done.
to prepare sauce, add shallots to skillet and saute 4 min over medium high heat until browned. Add tomato paste and cook 1 min stirring constantly, stir in wine and heat to boiling. Cook until reduced to 1 cup (about 6 min). Add broth and bring to boil. Cook until reduced by half (8 min).
Combine water and cornstarch in a small bowl and add to sauce, heat to a boil. Cook 1 min.

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 6 Servings

Calories: 471
Calories from Fat: 293 (62%)

Amt Per Serving		% DV

	Total Fat 32.6g	43 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 4.2g
Cholesterol 103.6mg		32 %
Sodium 466.4mg		16 %
Potassium 449mg		12 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.2g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 471

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