Chicken with Goat Cheese and Arugula
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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.
Chicken with Goat Cheese and Arugula Recipe
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Ingredients
- 8 chicken breast cutlets (about 1 1/2 lbs)
- Kosher salt
- Ground pepper
- 1 large bunch arugula (about 4 ounces, trimmed)
- 3 oz of soft goat cheese (chevre) broken into small pieces
- 1 Tbsp olive oil
- Toothpicks
Method
1 Preheat oven to 425°F. If you are starting with large chicken breasts, you may need to pound them down with a meat pounder to break them into smaller pieces and 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. 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 narrow end, roll up the chicken tightly. Seal with a toothpick.
2 In a large non-stick oven-proof skillet, heat oil over medium-high. Swirl to coat the pan. Cook, seam side down, until golden brown - 1 to 2 minutes. Turn the chicken so the other side gets browned as well.
3 Transfer skillet to oven. Cook until chicken is opaque throughout, 10-12 minutes. Remove toothpicks, and slice the chicken crosswise before serving, if desired.
Serves 4.
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