ISO stuffed chicken recipe...

[celticgarden]

I tend to tear out recipes from my magazines as DH cannot tolerate "clutter" :rolleyes: . I tore out the photo page for "Gruyere, Arugula and proscuitto-stuffed chicken breasts with carmelized shallot sauce." I neglected to cut out the recipe. Is there anyone who might have this in MC and who is willing to post?

TIA!!!
Linda

[LauraBL]

It was actually on the recipe finder on the main CL website. Sounds yummy! Please give us a review if you make it!

Laura



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

Stuffing the chicken a day ahead and refrigerating it makes it easier to saute.


INGREDIENTS:

Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyere cheese
11/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil

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



INSTRUCTIONS:

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. 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.)

3. 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 degrees for 5 minutes or until done. Keep warm.

4. To prepare sauce, add shallots to skillet; saute 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).

5. 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.



NUTRITIONAL INFO:
CALORIES 300 (29% from fat); FAT 9.8g (sat 4g, mono 4g, poly 0.9g); PROTEIN 29.7g; CARB 9.7g; FIBER 0.5g; CHOL 75mg; IRON 1.7mg; SODIUM 562mg; CALC 189mg

YIELD:
6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)


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[celticgarden]

I will post a reply when I make it although I am liable to sub for the arugula. I might not find it in my local S stop and shop :rolleyes:

Linda