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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Gruyere, Arugula, and Prosciutto Stuffed Chicken

Source: dLife

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	253.7

Total Carbs	8.6 g

Dietary Fiber	0.4 g

Sugars	1.7 g

Total Fat	10.3 g

Saturated Fat	4.8 g

Unsaturated Fat	0.7 g

Potassium	334.6 mg

Protein	21.1 g

Sodium	553.7 mg

Dietary Exchanges 10.3 Fat, 0.6 Vegetables, 1.3 Meat, 0.1 Starch, 1.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each boneless skinless chicken breasts 6.0
6 piece prosciutto 6.0
6 each Cheese, gruyere, slice 1.5
1 1/2 cup fresh chopped arugula 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 3.0
3 tbsp white all purpose flour 1.0
1 tbsp olive oil 1.0
1 cup shallots, chopped 2.0
2 tsp tomato paste 2.0
2 cup white wine 2.25
2 1/4 cup low sodium chicken broth 1.5
1 1/2 tsp cold water 1.0
1 tsp cornstarch

Directions

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