Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 336.2
- Total Fat: 10.9 g
- Cholesterol: 91.7 mg
- Sodium: 935.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.3 g
- Protein: 35.6 g
View full nutritional breakdown of Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce calories by ingredient
Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
Submitted by: DRAGONFLY1974
Introduction
Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce recipe from CookingLight.com Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce recipe from CookingLight.comNumber of Servings: 6
Ingredients
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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
Directions
Preheat oven to 350°.
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.)
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.
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).
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.
6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
Nutritional Information according to Cooking Light
Calories:300 (29% from fat)
Fat:9.8g (sat 4g,mono 4g,poly 0.9g)
Protein:29.7g
Carbohydrate:9.7g
Fiber:0.5g
Cholesterol:75mg
Iron:1.7mg
Sodium:562mg
Calcium:189mg
Number of Servings: 6
Recipe submitted by SparkPeople user DRAGONFLY1974.
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.)
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.
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).
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.
6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
Nutritional Information according to Cooking Light
Calories:300 (29% from fat)
Fat:9.8g (sat 4g,mono 4g,poly 0.9g)
Protein:29.7g
Carbohydrate:9.7g
Fiber:0.5g
Cholesterol:75mg
Iron:1.7mg
Sodium:562mg
Calcium:189mg
Number of Servings: 6
Recipe submitted by SparkPeople user DRAGONFLY1974.
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