Chicken with Goat Cheese and Arugula

We have a patch of arugula in our garden that not only re-seeds itself every year, but manages to seed itself outside its raised bed as well. No one in a temperate climate should ever have to pay a dime for arugula; it grows like a weed, more aggressive even than dandelion. Thank goodness it tastes so good, both raw and cooked! This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. Easy to make as well.

Chicken with Goat Cheese and Arugula Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4.


  • 4 chicken breasts (about 1 1/2 lbs total), tenders removed, breasts pounded thin
  • Kosher salt
  • Ground black pepper
  • 1 large bunch arugula (about 4 ounces, trimmed)
  • 4 oz of soft goat cheese (chevre) broken into small pieces
  • 1-2 Tbsp butter or olive oil
  • Wooden Toothpicks


1 Preheat oven to 425°F. Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.

2 Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.

3 Heat the oil on medium high in a large cast iron pan (or other non-stick oven-proof skillet). Place the chicken roulades in the pan and brown on all sides.

4 Place the skillet in the oven and cook until the chicken is cooked through, about 10 to 12 minutes. Remove pan from oven (take care to not touch pan handle with bare hands!) and remove the chicken from the pan. Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.

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Recipe adapted from one in Everyday Food magazine.

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Showing 4 of 20 Comments

  • cori

    I just wanted to say that since I found this (via Bloglines), I’ve thoroughly enjoyed all the lovely recipes. I love to cook and I love finding new combinations of flavors to combine. Thanks for all your hard work! Also, whoever takes the pictures does a fabulous job–my mouth starts watering in anticipation before I even click on the link….

  • Tim

    This dish is very good, however next time I’ll use basil and/or spinach. The arugula is a bit tough for the tenderness of the chicken.

  • Elise

    Hi Tim, we used baby arugula and it turned out perfectly. As a note, arugula leaves can be pretty tough when they are well into the season. Unless you are going to cook the arugula like chard, best to stick with the younger leaves.

  • sophie

    i think that this recipie sounds gorgeous and im sure to try but i have heard of a similar dish were parma ham was wrapped around the chicken filled with goats cheese,my friend made me it and it tasted delicous.


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