[ Thon Grille au Jus de Raito ] [ Stuffed Chicken Breast ]

Stuffed Chicken Breasts

(Stuff a day ahead)

6 (40z) skinless, boneless chicken breasts
6 (1/2 oz) slices proscuitto
6 (1/2 oz) slices Gruyere cheese
1 ½ cups trimmed arugula
½ tsp salt
½ tsp pepper
3 T. flour
1 T. olive oil

Sauce

1 cup thinly sliced shallots
2 tsp tomato paste
2 cups Tidal School Chardonnay
2 ¼ cups chicken broth
1 ½ tsp water
1 tsp cornstarch

1. Preheat oven at 350 degrees
2. Pound chicken between two pieces plastic wrap to ¼ inches. Top each half with 1 slice proscuitto, 1 slice cheese, and ¼ c. arugula; leaving ¼ in border around edges. Fold in half, pinching edges together; sprinkle with salt & pepper.
3. Dredge chicken in flour; heat oil in a large non-stick skillet over medium to high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350 degrees for 5 minutes or until done.
4. To prepare sauce, add shallots to skillet; sauté 4 minutes over medium to high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in Tidal School Chardonnay; bring to boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth, bring to boil. Cook until reduced by half (about 8 minutes.)
5. Combine water and cornstarch, stir into sauce, bring to a boil. Cook 1 minute stirring constantly.
   
   Serves 6 - 1 breast and ¼ c. sauce

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