4 (6-ounce) skinless,boneless chicken breast halves pound to 1/4 thickness using a meat mallet
4 slices prosciutto
4 slices gruyere cheese
1 cup trimmed arugula
1/2 tsp salt
1/2 tsp pepper
2 tbsp all purpose flour
1 tbsp oilive oil
CARAMELIZED SHALLOT SAUCE
1 cup thinly sliced shallots
2 tsps tomato paste
2 cups dry white wine
2 cups chicken broth
2 tsp water
1 tsp cornstarch
Top each chicken breast with 1 slice of prosciutto,1 slice cheese, and arugua,leaving
a 1/4 inch border around edges.
Fold in half,piching edges together to seal,sprinkle with salt and pepper
Dredge chicken in flour
Heat oil in a large nonstick skillet over med hea. Add chicken and cook for 5 minutes on each side.
Place chicken in a shallow baking pan and bake at 350 for 5 minutes or until done.keep warm
Saute shallots for about 4 mintes over med-high heat or until browned
Add tomato paste,cook 1 minute stirring constantly. Stir in wine;bring to boil over medium high heat
cook until reduced to 1 cup(about 8 minutes) Add broth,bring to boil cook until reduced by half (about 8 minutes)
Combine water and cornstarch in a small bowl, add to sauce,bring to boil,cook 1 minute stirring constantly
pour about 1/4 cup sauce over chicken breast and serve
Posted under STUFFED CHICKEN BREASTS
This post was written by admin on October 9, 2010
