Chicken Breasts Stuffed With Goat Cheese and Arugula

Quick, easy and will look like you spent the day in the kitchen.

Ready In:
20mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Mom2Eight
Contributor
@Mom2Eight
Contributor
"Quick, easy and will look like you spent the day in the kitchen."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Twiggyann
    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.
    Reply
  2. Mom2Eight
    Quick, easy and will look like you spent the day in the kitchen.
Advertisement