Source: dLife

Baked stuffed chicken roll-ups drizzled with a light tomato wine sauce.

Servings

3 boneless skinless chicken breasts , to equal six 4-ounce halves
6 piece prosciutto , 1/2 ounce slices
6 Cheese, gruyere, slice
1.5 cup fresh chopped arugula , trimmed
0.5 tsp salt (optional)
0.5 tsp black pepper
3 tbsp white all purpose flour
1 tbsp olive oil
1 cup shallots, chopped , thinly sliced
2 tsp tomato paste
2 cup white wine , dry
2.25 cup low fat unsalted chicken broth , fat free
1.5 tsp water
1 tsp cornstarch

1 Preheat oven to 350 degrees F.
2 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.
3 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.
4 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.
5 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.