Source: dLife

Baked stuffed chicken roll-ups topped with a drizzle of light tomato wine sauce.

Servings

3 boneless skinless chicken breasts , halved
6 piece prosciutto , 1/2 ounce slices
6 Cheese, gruyere, slice , 1/2 ounce slices
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 sodium chicken broth , fat free
1.5 tsp cold water
1 tsp cornstarch

1 Preheat oven to 350°F.
2 Place each chicken breast between two layers of plastic wrap.
3 Using meat mallet or heavy rolling pin, pound chicken to 1/4 inch thickness.
4 Remove chicken from plastic wrap. Top each breast with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving 1/4 inch border around the edges.
5 Roll chicken, securing edges with fork. Season with salt and pepper.
6 Place flour in shallow dish and coat each chicken breast with flour, shaking to remove excess flour.
7 Add oil to large frying pan and heat to medium-high.
8 Gently place chicken in oil and cook 5 minutes per side.
9 Move chicken to baking sheet and cook 5 minutes in oven. Set aside in warm spot.
10 In frying pan over medium-high, cook shallots for 4 minutes.
11 Stir in tomato paste and cook 1 minute. Add wine and bring to boil.
12 Continue cooking until mixture is reduced to 1 cup, about 6 minutes. Add broth and return to boil.
13 Continue cooking until broth reduced by half, about 8 minutes.
14 In small bowl whisk together water and cornstarch . Whisk into wine mixture and boil 1 minute or until thick, stirring continually.
15 Serve sauce drizzled over of chicken.