Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts

Name: Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 halves (24-ounces) chicken breast; 6 slices (3-ounces) prosciutto; 6 slices (3-ounces) Gruyere cheese; 1½ cups arugula, (stems cut off); ½ tsp salt; ½ tsp black pepper; 3 tbsp all purpose flour; 1 tbsp olive oil

This recipe is easy to make, but presents as so gourmet!

⏱ 35 min 🔨 Prep 20min 🔥 Cook 15min 📊 Medium 🍽 6 servings 👁 12

Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts

Ingredients

6 servings

6 halves (24-ounces) chicken breast
6 slices (3-ounces) prosciutto
6 slices (3-ounces) Gruyere cheese
1½ cups arugula, (stems cut off)
½ tsp salt
½ tsp black pepper
3 tbsp all purpose flour
1 tbsp olive oil

Instructions

Preheat oven to 350°F. Spray a shallow baking pan with nonstick cooking spray.
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.)
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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