Chicken Breasts Stuffed With Goat Cheese and Arugula |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick, easy and will look like you spent the day in the kitchen. Ingredients:
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 |
Directions:
1. 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.
2. 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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