Chicken with Goat Cheese and Arugula

Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.

  • 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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  • 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.


  • Anna

    I just made this for my family and everyone loved it, even my 11 year old brother who would have shyed away from something as funny sounding as “goat cheese.” I mixed it up a little by having a half-arugula, half-spinach mix – still keeping the nice bitter bite of the arugula without being too overpowering. I also added two cloves of garlic to the oil before adding the chicken – it gave it nice depth.

    Overall, a lovely recipe – it’s definitely going to become a favorite.

  • Chris

    Brilliant recipe

    Made it last night for my girlfiend and her mum, served it with roast garlic mashed potato. We all loved it.

    Keep up the good work Elise.


  • Grace

    Can we use another type of cheese? My 6 year old doesn’t like goat cheese, perhaps another type of soft cheese?

  • Amber

    My fiance and I just made this for dinner (he’s washing the dishes now, in fact). We loved it. The arugula really shone in this one. I’m sure we’ll make it again.


  • kathryn

    Excellent recipe. Easy, quick and delicious. Used baby arugula and added garlic to the chicken seasoning. Served with grilled asparagus, rice and eggplant. Will definitely make again. Next time will try a mix of arugula and spinach.

  • Tina

    I made this dish last night. Delicious! Thanks for the recipe!

  • cz

    I loved this chicken and so did my husband. I followed the directions but chopped the arugula in the food processor with a little oil and the cheese. A wonderful mild peppery flavor and a nice twist to the boring old chicken recipees.

  • Rosa

    Personally, I’m not an arugula fan, so I made this recipe with fresh basil instead. Delicious! I added a bit more goat cheese than recipe calls for, but only because I looooove goat cheese. very easy to make! my boyfriend love it, too!

    I’m definitely making this again!

  • Elise Augustine

    Loved it. We didn’t have any arugula, so we just went with the goat cheese and chicken, plus salt and pepper. It was still delicious– very flavorful and tender!

  • Christina B

    Oh my goodness!!! These are so good, and easy to make! The end result is a very classy looking meat for the table, and it only takes a few minutes to make, specially if you buy the chicken breasts already cut and ready.
    I love goat cheese, but my husband thought it was a little strong, so if you have picky eaters might want to go light on it.
    I will be doing this recipe again for sure!

  • Susan

    Great recipe. And you’re right arugula all the time. I look for the baby leaves, but if not, oh well. Wilted the arugula with a little bit of spinach and garlic, then stuffed the chicken as the recipe called for. Wonderful. My arugula was very mature, wilting helped.

    • Paula

      Thank you for posting about mature arugula. I just harvested my bushes.

  • Rebekah

    Hello! I tried this the other night with some of my own variations. I used spinach instead of argula and after I browned the chicken I braised it in the pan it a bit of chicken broth and cream. The chicken was nice and tender, but I found the flavor slightly off. Any guesses as to why? To me it was off balance, like the goat cheese was to strong. How could I balance that out? My guess was something sweet was needed. Anyway, good recipe, thanks!

  • Julia

    Tried it. Loved it. Thanks.

  • Alison

    Hi! Elise, you write wonderful recipes! The other day i made these roulades and they turned out to be perfect! Looking forward to making it again!

  • Paula

    I made this tonight. My arugula was mature, just harvested this morning, so I sautéed it in some EVOO and garlic. After the first taste, I ran to the fridge and quickly pan toasted some pine nuts, and a drizzle of Raos balsamic vinegar for kick. Served with couscous and steamed broccoli, and a nice savignon blanc. Nice dish. My tummy is happy.