Chicken Stuffed with Gruyere, Arugula, and Prosciutto
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Chicken Stuffed with Gruyere, Arugula, and Prosciutto
Cooking while entertaining company can sometimes be a difficult task. This chicken stuffed with gruyere, arugula, and prosciutto is a delicious dish that allows you to prepare the ingredients ahead of time so you can easily cook it while enjoying your time with guests.
Ingredients
Directions
Preheat oven to 375ºF.
To prepare the chicken, place each chicken breast half between 2 sheets of wax paper; pound to ¼ –inch thickness using a meat mallet.
Season chicken breast with salt and freshly ground pepper.
Top each chicken breast with 1 slice prosciutto, 1 slice cheese and ¼ cup arugula.
Roll each piece of chicken and secure with toothpicks if necessary. If it’s too hard for you to roll the chicken, you can simply fold each piece in half.
Pour extra virgin olive oil into a shallow bowl.
Combine seasoned breadcrumbs with Parmigiano cheese in a separate shallow bowl.
Dip chicken rolls in extra virgin olive oil and then roll them in the breadcrumb-cheese mixture. (The chicken can be prepared up to a day ahead and refrigerated at this point).
Place chicken in a greased shallow baking pan and bake at 375º for 45 minutes.
During the last 10 minutes the chicken is in the oven, add olive oil and shallots to a sautée pan and sautée for 2 minutes over high heat stirring frequently. Season with salt and pepper.
When the shallots have softened and browned, add the white wine and allow to evaporate.
Add chicken stock and bring to a boil. Whisk in flour to thicken the sauce a bit.
Remove from heat and stir in butter until melted.
Remove chicken from oven and let it sit for a few minutes. Then slice chicken and place in serving platter. (If you rolled the chicken, you will have little pinwheels filled with prosciutto, melted cheese and arugula.)
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Ingredients
Directions
Preheat oven to 375ºF.
To prepare the chicken, place each chicken breast half between 2 sheets of wax paper; pound to ¼ –inch thickness using a meat mallet.
Season chicken breast with salt and freshly ground pepper.
Top each chicken breast with 1 slice prosciutto, 1 slice cheese and ¼ cup arugula.
Roll each piece of chicken and secure with toothpicks if necessary. If it’s too hard for you to roll the chicken, you can simply fold each piece in half.
Pour extra virgin olive oil into a shallow bowl.
Combine seasoned breadcrumbs with Parmigiano cheese in a separate shallow bowl.
Dip chicken rolls in extra virgin olive oil and then roll them in the breadcrumb-cheese mixture. (The chicken can be prepared up to a day ahead and refrigerated at this point).
Place chicken in a greased shallow baking pan and bake at 375º for 45 minutes.
During the last 10 minutes the chicken is in the oven, add olive oil and shallots to a sautée pan and sautée for 2 minutes over high heat stirring frequently. Season with salt and pepper.
When the shallots have softened and browned, add the white wine and allow to evaporate.
Add chicken stock and bring to a boil. Whisk in flour to thicken the sauce a bit.
Remove from heat and stir in butter until melted.
Remove chicken from oven and let it sit for a few minutes. Then slice chicken and place in serving platter. (If you rolled the chicken, you will have little pinwheels filled with prosciutto, melted cheese and arugula.)