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

Ingredients

• 1.5 cups arugula trimmed
• 0.5 teaspoon pepper black
• 1 teaspoon cornstarch 
• 2 cups cooking wine dry white
• 2.3 cups less-sodium chicken broth fat-free
• 3 tablespoons flour all-purpose
• 3 ounce gruyère cheese 
• 1 tablespoon olive oil 
• 3 ounce pancetta 
• 0.5 teaspoon salt 
• 1 cup shallots thinly sliced
• 24 ounce chicken breast halves boneless skinless
• 2 teaspoons tomato paste 
• 1.5 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• baking pan
• rolling pin
• meat tenderizer

Directions

1. Preheat oven to 35
2. To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around 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.)
3. Dredge chicken in flour, shaking off excess.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add chicken; cook 5 minutes on each side.
6. Place chicken in a shallow baking pan; bake at 350 for 5 minutes or until done. Keep warm.
7. To prepare sauce, add shallots to skillet; saut 4 minutes over medium-high heat or until browned.
8. 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).
9. Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).
10. Combine water and cornstarch in a small bowl, stirring with a fork until smooth.
11. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.