Chicken With Goat Cheese and Arugula

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

Chicken Goat Cheese Arugula
Elise Bauer

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.

Recipe barely adapted from Martha Stewart's now defunct Everyday Food magazine.

Chicken With Goat Cheese and Arugula

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings

Special equipment: wooden toothpicks


  • 4 chicken breasts (about 1 1/2 pounds total), tenders removed, breasts pounded thin

  • Salt

  • Ground black pepper

  • 1 large bunch arugula (about 4 ounces, trimmed)

  • 4 ounces soft goat cheese (chevre) broken into small pieces

  • 1 to 2 tablespoons butter or extra virgin olive oil


  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.

    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
  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.

Chicken Goat Cheese Arugula
Elise Bauer
Nutrition Facts (per serving)
255 Calories
9g Fat
1g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 255
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 14%
Cholesterol 105mg 35%
Sodium 275mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 39g
Vitamin C 4mg 21%
Calcium 76mg 6%
Iron 2mg 10%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.