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Gruyere, Arugula, and Prosciutto Stuffed Chicken
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 Vegetables , 1 1/2 Meat , 1/2 Starch , 1 1/2 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 each  boneless skinless chicken breasts
6 piece  prosciutto
6 each  Cheese, gruyere, slice
1 1/2 cup  fresh chopped arugula
0 1/2 tsp  salt
0 1/2 tsp  black pepper
3 tbsp  white all purpose flour
1 tbsp  olive oil
1 cup  shallots, chopped
2 tsp  tomato paste
2 cup  white wine
2 1/4 cup  low sodium chicken broth
1 1/2 tsp  cold water
1 tsp  cornstarch
Directions
  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.

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