Chicken Stuffed with Prosciutto, Gruyere, and Spinach with Caramelized Shallot Sauce

Talk about flavor packed! This one dish has all the best qualities of really sophisticated flavors. It is a bit more time consuming than some of the other dishes, but you can assemble it ahead of time if you're crunched for time after work and want to have a great meal.




Chicken Stuffed with Prosciutto, Gruyere, and Spinach with Caramelized Shallot Sauce









4 boneless skinless chicken breasts
4 slices prosciutto
1 cup of shredded Gruyere cheese
1/2 cup spinach
1/2 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs olive oil
1 cup chopped shallots
2 tsp tomato paste
2 cups dry white wine
2 1/4 cups chicken broth
1 1/2 tsp water
1 tsp cornstarch


1. Heat oven to 350 degrees. Place chicken between two pieces of plastic wrap and pound with a meat mallet until 1/4 inch in thickness.
2. Place 1 slice of prosciutto on top of breast. Sprinkle Gruyere cheese to cover surface, top with spinach leaves. Fold breast in half length wise, pinching chicken edges together to seal. Repeat with remaining pieces of chicken.
3. Sprinkle chicken with salt and pepper. Dust each piece lightly with flour.
4. Add olive oil to skillet and heat over medium high temperature. Add chicken to pan and cook 5 minutes on each side.
5. Place chicken on baking pan lined with parchment paper. Bake for 5 minutes until cooked through and cheese is melted. Keep warm.
6. Add shallots to skillet and saute until cooked through. Add tomato paste, cook one minute stirring constantly. Add wine and bring to a boil. Cook until reduced to 1 cup. Add broth, bringing to a boil. Cook until reduced by half.
7. Combine cornstarch and water into a bowl stirring until smooth. Add to sauce, bring to a boil. Cook 1 minute, stirring constantly.
8. Pour sauce over chicken. Enjoy!