Chicken Breasts Stuffed With Goat Cheese And Arugula
- 2 ounces soft fresh goat cheese, cut into pieces
- 1 garlic clove, minced
- 4 (6 ounce) boneless skinless chicken breast halves
- salt and black pepper
- 1 bunch arugula, washed, trimmed, and coarsely chopped (3 ounces)
- 1 tablespoon extra virgin olive oil
- 3/4 cup reduced-sodium chicken broth
- Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.
- Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.
goat cheese, garlic, chicken breast halves, salt, arugula, extra virgin olive oil, chicken broth
Taken from www.food.com/recipe/chicken-breasts-stuffed-with-goat-cheese-and-arugula-259844 (may not work)