Best chicken I have ever had!
Ingredients
Chicken:
·
6
(4-ounce) skinless, boneless chicken breast halves
·
6
(1/2-ounce) slices prosciutto
·
6
(1/2-ounce) slices Gruyère cheese
·
1
1/2 cups trimmed arugula
·
1/2
teaspoon salt
·
1/2
teaspoon black pepper
·
3
tablespoons all-purpose flour
·
1
tablespoon olive oil
Sauce:
·
1
cup thinly sliced shallots
·
2
teaspoons tomato paste
·
2
cups dry white wine
·
2
1/4 cups fat-free, less-sodium chicken broth
·
1
1/2 teaspoons water
·
1
teaspoon cornstarch
Preparation
1. Preheat oven to
350°.
2. To prepare the
chicken, place each chicken breast half between 2 sheets of heavy-duty plastic
wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard
plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice
cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in
half, pinching edges together to seal; sprinkle with salt and pepper. (The
chicken can be prepared up to a day ahead and refrigerated at this point.)
3. Dredge chicken in
flour, shaking off excess. Heat oil in a large nonstick skillet over
medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a
shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.
4. To prepare sauce,
add shallots to skillet; sauté 4 minutes over medium-high heat or until
browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine;
bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes).
Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).
5. Combine water and
cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch
mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.
Nutrition Information
Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
CALORIES 300 (29% from fat); FAT 9.8g (sat 4g,mono 4g,poly 0.9g); IRON 1.7mg; CHOLESTEROL 75mg; CALCIUM 189mg; CARBOHYDRATE 9.7g; SODIUM 562mg; PROTEIN 29.7g; FIBER 0.5g
Source: Cooking Light, SEPTEMBER 2002
