Gourmet Prosciutto-Gruyere Stuffed Chicken Breasts

Stuffed Chicken Breasts Recipe

🕒 Prep Time: 20 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 50 minutes
🍽️ Servings: 6

Description:

Impress your guests with this special dinner recipe for Stuffed Chicken Breasts, straight out of Cooking Light magazine. While it takes a bit of time to prep, the results are well worth it. Pair it with a delightful rice and butternut squash mix, along with some warm wheat clover rolls for a complete meal.

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Ingredients:

• 6 boneless skinless chicken breast halves
• 6 slices prosciutto
• 6 slices Gruyere cheese
• 1 1/2 cups arugula
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 tablespoon tomato paste
• 2 cups dry white wine
• 2 cups chicken broth
• 2 1/4 cups water
• 1 1/2 tablespoons cornstarch

Instructions:

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.

2. Prepare Chicken: Lay each chicken breast half between two sheets of heavy-duty plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness. Remove the plastic wrap.

3. Assemble Chicken: On each flattened chicken breast, place 1 slice of prosciutto, 1 slice of Gruyere cheese, and about 1/4 cup of arugula, leaving a small border around the edges. Fold the chicken in half, pressing the edges together to seal. Season each stuffed chicken breast with salt and pepper.

4. Dredge Chicken: Coat each stuffed chicken breast in flour, shaking off any excess.

5. Cook Chicken: Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, until they are golden brown.

6. Bake Chicken: Transfer the cooked chicken to a shallow baking pan and place it in the preheated oven. Bake for an additional 5 minutes, or until the chicken is cooked through. Keep warm while you prepare the sauce.

7. Prepare Sauce: In the same skillet used for cooking the chicken, add the chopped shallot. Saute for about 4 minutes, until the shallots are browned.

8. Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly.

9. Deglaze Pan: Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil over high heat and cook until it’s reduced to about 1 cup, which should take around 6 minutes.

10. Add Chicken Broth: Once the wine has reduced, add the chicken broth to the skillet. Bring it to a boil and let it simmer until it’s reduced by half, about 8 minutes.

11. Thicken Sauce: In a small bowl, combine the water and cornstarch, stirring until smooth. Add this mixture to the sauce in the skillet, stirring constantly. Let the sauce boil for about 1 minute, until it thickens.

12. Serve: Plate the stuffed chicken breasts and drizzle them with the prepared sauce. Serve hot and enjoy your impressive dinner!

Nutritional Information (Per Serving):

• Calories: 363.1
• Fat: 12.8g
  • Saturated Fat: 6g
• Cholesterol: 96.6mg
• Sodium: 384.5mg
• Carbohydrates: 10.5g
  • Fiber: 0.3g
  • Sugar: 1.2g
• Protein: 35.9g

With its delicious blend of flavors and elegant presentation, this Stuffed Chicken Breasts recipe is sure to become a favorite for special occasions or even weeknight dinners when you want something a little extra special!