Gruyere, Arugula and
Prosciutto-Stuffed Chicken Breasts
with Caramelized Shallot Sauce

Yield: 6 servings (One chicken breast half + 1/4 c. sauce)
Source: Cooking Light - September 2002, page 244


6 boneless skinless chicken breast halves (4 oz each)
6 prosciutto slices (1/2 oz each)
6 Gruyere cheese slices (1/2 oz each)
1-1/2 cups arugula, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
Caramelized Shallot Sauce


  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" thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with one slice proscuitto, one slice cheese and 1/3 c arugula, leaving a 1/4" border around the 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. Prepare Caramelized Shallot Sauce (see recipe)


Healthy Units: 7 per serving
329 Calories; 10g Fat (30.2% calories from fat); 40g Protein; 10g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 891mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1 Fat.

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