Gruyere, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

April 23, 2014 · 6 comments

in chicken/poultry,healthy,quick and easy

There are a lot of mysteries in the food world, like how do liquid egg whites get beaten into stiff peaks? Why do buttered popcorn jelly beans exist? How come every time you drop a piece of toast, the side with the jelly/butter/peanut butter lands on the floor? Was the guy who invented nachos the most brilliant guy ever? And, the biggest one: Why is Swiss cheese awful and Gruyere so good? I will never know.

This chicken dish is a mouthful (both the title and the actual chicken) but it’s not difficult to make. You just stuff the chicken with some of the best things ever – prosciutto, arugula, and gruyere – cook it for a few minutes on the stove top and then while it’s finishing up in the oven (just a few minutes longer) you make a quick shallot sauce in the pan. It’s a meal that’s both easy to make for your family on a weeknight and also works for a dinner party. And the best part is that even though you wouldn’t know it, it’s also pretty healthy for you.

I feel like a broken record saying this, but we all liked this dish. Though I didn’t give him much with his piece, this was Ian’s first time eating prosciutto and he was a fan (rule of thumb: second children always get salty cured meats sooner).

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