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Chicken with Goat Cheese and Arugula

Posted by Elise on Oct 4, 2005

Filed under Chicken, Gluten-Free, Low Carb, Main Course, Quick

Chicken with Goat Cheese and Arugula

We have a patch of arugula in our garden that not only re-seeds itself every year, but manages to seed itself outside its raised bed as well. No one in a temperate climate should ever have to pay a dime for arugula; it grows like a weed, more aggressive even than dandelion. Thank goodness it tastes so good, both raw and cooked! This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. Easy to make as well.

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Chicken with Goat Cheese and Arugula Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
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Ingredients

  • 4 chicken breasts (about 1 1/2 lbs total), tenders removed, breasts pounded thin
  • Kosher salt
  • Ground black pepper
  • 1 large bunch arugula (about 4 ounces, trimmed)
  • 4 oz of soft goat cheese (chevre) broken into small pieces
  • 1-2 Tbsp butter or olive oil
  • Wooden Toothpicks

Method

1 Preheat oven to 425°F. Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.

2 Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.

3 Heat the oil on medium high in a large cast iron pan (or other non-stick oven-proof skillet). Place the chicken roulades in the pan and brown on all sides.

4 Place the skillet in the oven and cook until the chicken is cooked through, about 10 to 12 minutes. Remove pan from oven (take care to not touch pan handle with bare hands!) and remove the chicken from the pan. Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.

Yield: Serves 4.

Indexed: Arugula, Chicken, Chicken Breast, Chicken Roulade, Goat Cheese, Roulade

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17 Comments

I just wanted to say that since I found this (via Bloglines), I've thoroughly enjoyed all the lovely recipes. I love to cook and I love finding new combinations of flavors to combine. Thanks for all your hard work! Also, whoever takes the pictures does a fabulous job--my mouth starts watering in anticipation before I even click on the link....

Posted by: cori on October 6, 2005 6:52 PM

This dish is very good, however next time I'll use basil and/or spinach. The arugula is a bit tough for the tenderness of the chicken.

Posted by: Tim on October 17, 2005 4:08 AM

Hi Tim, we used baby arugula and it turned out perfectly. As a note, arugula leaves can be pretty tough when they are well into the season. Unless you are going to cook the arugula like chard, best to stick with the younger leaves.

Posted by: Elise on October 17, 2005 8:06 AM

i think that this recipie sounds gorgeous and im sure to try but i have heard of a similar dish were parma ham was wrapped around the chicken filled with goats cheese,my friend made me it and it tasted delicous.


Sophie,15

Posted by: sophie on October 18, 2005 9:53 AM

I just made this for my family and everyone loved it, even my 11 year old brother who would have shyed away from something as funny sounding as "goat cheese." I mixed it up a little by having a half-arugula, half-spinach mix - still keeping the nice bitter bite of the arugula without being too overpowering. I also added two cloves of garlic to the oil before adding the chicken - it gave it nice depth.

Overall, a lovely recipe - it's definitely going to become a favorite.

Posted by: Anna on January 3, 2006 5:00 PM

Brilliant recipe

Made it last night for my girlfiend and her mum, served it with roast garlic mashed potato. We all loved it.

Keep up the good work Elise.

Chris.

Posted by: Chris on August 8, 2006 2:47 AM

Can we use another type of cheese? My 6 year old doesn't like goat cheese, perhaps another type of soft cheese?

Posted by: Grace on October 2, 2007 8:00 AM

My fiance and I just made this for dinner (he's washing the dishes now, in fact). We loved it. The arugula really shone in this one. I'm sure we'll make it again.

Thanks!

Posted by: Amber on January 10, 2008 5:17 PM

Excellent recipe. Easy, quick and delicious. Used baby arugula and added garlic to the chicken seasoning. Served with grilled asparagus, rice and eggplant. Will definitely make again. Next time will try a mix of arugula and spinach.

Posted by: kathryn on July 17, 2008 9:37 PM

I made this dish last night. Delicious! Thanks for the recipe!

Posted by: Tina on August 7, 2008 8:38 AM

I loved this chicken and so did my husband. I followed the directions but chopped the arugula in the food processor with a little oil and the cheese. A wonderful mild peppery flavor and a nice twist to the boring old chicken recipees.

Posted by: cz on January 27, 2009 4:48 PM

Personally, I'm not an arugula fan, so I made this recipe with fresh basil instead. Delicious! I added a bit more goat cheese than recipe calls for, but only because I looooove goat cheese. very easy to make! my boyfriend love it, too!

I'm definitely making this again!

Posted by: Rosa on February 5, 2009 10:44 AM

Loved it. We didn't have any arugula, so we just went with the goat cheese and chicken, plus salt and pepper. It was still delicious-- very flavorful and tender!
Thanks!

Posted by: Elise Augustine on February 21, 2009 7:52 PM

Oh my goodness!!! These are so good, and easy to make! The end result is a very classy looking meat for the table, and it only takes a few minutes to make, specially if you buy the chicken breasts already cut and ready.
I love goat cheese, but my husband thought it was a little strong, so if you have picky eaters might want to go light on it.
I will be doing this recipe again for sure!

Posted by: Christina B on December 19, 2009 11:04 AM

Great recipe. And you're right arugula all the time. I look for the baby leaves, but if not, oh well. Wilted the arugula with a little bit of spinach and garlic, then stuffed the chicken as the recipe called for. Wonderful. My arugula was very mature, wilting helped.

Posted by: Susan on March 21, 2011 5:40 PM

Hello! I tried this the other night with some of my own variations. I used spinach instead of argula and after I browned the chicken I braised it in the pan it a bit of chicken broth and cream. The chicken was nice and tender, but I found the flavor slightly off. Any guesses as to why? To me it was off balance, like the goat cheese was to strong. How could I balance that out? My guess was something sweet was needed. Anyway, good recipe, thanks!

Posted by: Rebekah on March 30, 2011 11:41 AM

Tried it. Loved it. Thanks.

Posted by: Julia on February 14, 2012 8:58 AM

I apologize for the inconvenience, comments are closed. ~Elise

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