Chicken Roll-Ups with Goat Cheese and Arugula

We had some extra arugula from our CSA last week and my husband and I are not fans of a straight up arugula salad so we researched for other ways to use it.  We found this great recipe from my friend Martha and it was, of course, delicious!

Chicken Roll-Ups with Goat Cheese and Arugula
from Everyday Food, October 2005

8 chicken breast cutlets, (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula, (about 4 ounces), stems trimmed
3 oz soft goat cheese, broken into small pieces
2 Tsp olive oil

Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Fill and roll: Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick. In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.


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