Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.
- 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 Pound chicken breasts thin: 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 Layer arugula and cheese on cutlets: 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.
3 Roll up and secure with toothpicks: Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.
4 Brown chicken roulades on all sides 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.
5 Finish in oven: 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.
6 Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.