Gruyere, Arugula, and Prosciutto Stuffed Chicken
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Preheat oven to 350 degrees F.
Lay each chicken breast between two layers of plastic wrap. Using a meat mallet or heavy rolling pin, pound chicken to 1/4 inch thickness. Remove chicken from plastic wrap. Lay 1 slice of prosciutto, 1 slice of cheese, and 1/4 cup arugula on each chicken breast. Be sure to leave a 1/4 inch border around the edges. Roll chicken, securing edges with a fork. Season with salt and pepper.
Place flour in a shallow dish. Coat each chicken breast in flour, shaking to remove excess. Pour oil in a large frying pan and heat over medium-high heat. Lay chicken in oil and cook 5 minutes per side. Move chicken to a baking sheet and cook in oven for 5 minutes; be sure chicken is cooked through. Set aside in a warm spot.
Cook shallots in a frying pan over medium-high heat for 4 minutes. Stir in tomato paste and cook 1 minute. Pour in wine and let boil. Continue cooking until mixture is reduced to 1 cup, about 6 minutes. Pour in broth and let boil. Continue cooking until reduced by half, about 8 minutes.
Whisk water and cornstarch in a small bowl. Whisk into wine mixture and let boil for 1 minute or until thick, stirring continually. Serve sauce drizzled overtop of chicken.
**If you stuff the chicken one day in advance and chill, it will be easier to sauté.
|Per Single Serving / Serves 1 Total|
|Calories||345||Calories from fat||126|
|Total Fat||14gm||22%||Saturated Fat||7gm||35%|
Nutrition Facts provided by: dLife
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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