Chicken Stuffed with Goat Cheese and Arugula
Deanna Lacek
ingredients
- 1 ounce soft goat cheese, cut into pieces
- 1/2 garlic clove, minced
- 2 (6-ounce) boneless, skinless chicken-breast halves
- Salt and black pepper
- 1.5 ounces arugula, washed, trimmed, and coarsely chopped
- 1/2 tablespoon extra-virgin olive oil
- 1/2 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 the 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.
Source: Deanna Lacek
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