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MAIN DISHES-
POULTRY:
Gruyere, Arugula, and
Prosciutto-Stuffed
Chicken Breasts
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Gruyere,
Arugula and Prosciutto- Stuffed Chicken Breasts |
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Six
4-ounce |
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skinless boneless chicken breast halves |
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Six
½-ounce |
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slices prosciutto |
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Six
½-ounce |
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slices Gruyére cheese |
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1½
cups |
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trimmed arugula (or spinach) |
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½
tsp |
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salt |
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½
tsp |
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black pepper |
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3
Tbs |
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all-purpose flour |
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1
Tbs |
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olive oil |
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1 |
Preheat oven
to 350°F. Spray shallow baking pan with nonstick
cooking spray. |
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2 |
Place
chicken breast halves between 2 sheets of
heavy-duty plastic wrap; pound to ¼-inch
thickness using a meat mallet or rolling pin.
Discard plastic wrap. Top each chicken breast
half with 1 slice of prosciutto, 1 slice of
cheese, and ¼ cup of arugula (or spinach),
leaving a ¼-inch 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.) |
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3 |
Dredge
chicken in flour, shaking off excess. Heat oil
in large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes on each side. Place
chicken in prepared pan. Bake for 5 minutes or
until done. |
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Recipe Source |
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Modified from Cooking Light |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"This
recipe was really pretty easy. Once
you pound the chicken out, it cooks really quickly. I didn't have
a mallet, so I used my rolling pin! This was delicious."
-Houston, TX
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