Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts

Steps

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

2. 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.)

3. 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.