Place trimmed chicken breasts between 2 sheets of wax paper or plastic wrap, pound chicken to 1/2 inch thickness with a mallet or flat side of a tenderizer.
Place arugula, Gruyere cheese and 1 teaspoon extra olive oil in a small food processor. Pulse until it forms a pesto paste. If you do not have a food processor you can finely chop the arugula and finely grate the cheese, blending both with 1 teaspoon olive oil.
Evenly spread the paste in the middle of each chicken breast. Top with a slice of prosciutto.
Fold over and pinch together edges. Season with salt and pepper and dredge in 1/2 cup flour, discarding any remaining flour. Place in the refrigerator.
Melt butter in a medium saucepan over medium heat. Saute shallots for 3-4 minutes or until soft. Stir in tomato paste through chicken broth until smooth.
In a separate bowl, mix cornstarch with 2 tablespoons warm water until smooth. While stirring shallot sauce, pour in cornstarch. Bring to a boil, then reduce heat to low to keep warm until serving.
In a large frying pan heat 2 tablespoons extra virgin olive oil. When oil is hot, add folded chicken breasts. Cook on each side for 5 minutes over medium heat. Chicken should be lightly browned. If your frying pan is oven safe, transfer entire pan into the oven. Otherwise spray an oven safe dish with cooking spray, transfer chicken and then place in oven.
Bake for 8 minutes or until juices run clear and chicken reaches an internal temperture of
Remove, plate and top with shallot-tomato sauce. Enjoy!
If you've tried this recipe, come back to let us know how it was!