The below recipe is one of my favorites from Cooking Light. I came across the recipe last year and I have made it on numerous occasions, a few of which were for friends and everyone loved the dish. I love that the chicken is cooked in a saute pan first and then finished off in the oven. I think finishing it in the oven really seals in the juices and makes the chicken extra tender and moist. You may be tempted to skip making the Caramelized Shallot Sauce that is served with the chicken but it is delicious and I think it really adds to the flavor of the dish.
All of the ingredients for this recipe are incredibly cheap. I typically just buy a couple of pieces of Asiago and prosciutto at the deli counter so I don't have to worry about tons of leftover meat and cheese. This recipe is incredibly quick and easy plus it's low in calories and fat, with 300 calories and 9 grams of fat this is the perfect healthy weeknight meal!
Asiago, Arugula, and Prosciutto Stuffed Chicken with Caramelized Shallot Sauce
** adapted from Cooking Light
Prep Time: 5 minutes
Cook Time: 20 minutes
2 skinless, boneless chicken breasts
2 slices prosciutto
2 slices Asiago cheese, you could also use Provolone
1/2 c. trimmed arugula
salt and pepper
1 shallot, thinly sliced
1 tsp tomato paste
1 c. dry white wine
1 c. fat-free, low sodium chicken broth
Preheat oven to 350.
To prepare the chicken, cut a slit 3/4 of the way through each chicken breast. Stuff each breast with a piece of cheese, prosciutto and half of the arugula. Season chicken with salt and pepper.** If the "stuffing" is coming out use a few toothpicks to hold the chicken together.
Heat a large skillet over medium-high heat and add a little olive oil. Add chicken; cook 5 minutes on each side. ** You can leave the toothpicks in while cooking on the first side but remove prior to flipping, at this point the chicken should remained closed. Once chicken has been cooked on both sides, place chicken in a shallow baking dish; bake at 350 for 5-7 minutes or until done.
To prepare sauce, add shallots to a small saucepan or skillet; saute 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 6 minutes. Serve sauce drizzled over stuffed chicken.