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Going to do this tonight but with fish
Made this last night and out was a hit – even with my picky 7-year-old! I didn’t have goat cheese so I used fresh mozzarella I had left over from another recipe. This is a great base recipe that can personalized in so many ways.
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.
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!
Tried it. Loved it. Thanks.
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!
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.
Thank you for posting about mature arugula. I just harvested my bushes.
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!
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!
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!
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.
I made this dish last night. Delicious! Thanks for the recipe!
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.
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.
Can we use another type of cheese? My 6 year old doesn’t like goat cheese, perhaps another type of soft cheese?
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.
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.
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.
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.