Chicken Breasts Stuffed With Goat Cheese and Arugula

"Quick, easy and will look like you spent the day in the kitchen."
 
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Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. I had this tonight for supper. The combination of the goat cheese and the arugula was a really nice contrast to the chicken. I'll definitely make this again. The only big deviation I made was that instead of discarding the broth after simmering the chicken, I added a spritz of lemon juice, a pat of butter and a bit of cornstarch slurry to make a pan sauce to spoon over the chicken. Served with a side of pan fried home-fries.
     
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RECIPE SUBMITTED BY

I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden. My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep. We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist. I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others. My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
 
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