Chicken Breasts Stuffed With Goat Cheese And Arugula

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 ounces soft fresh goat cheese, cut into pieces
• 1 garlic clove, minced
• 4 (6 ounce) boneless skinless chicken breast halves
• salt and black pepper
• 1 bunch arugula, washed, trimmed, and coarsely chopped (3 ounces)
• 1 tablespoon extra virgin olive oil
• 3/4 cup reduced-sodium chicken broth

Recipe

• 1 combine cheese and garlic in a small cup. trim excess fat from chicken; season with salt and pepper. using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. stuff each pocket with an equal amount of cheese mixture and arugula. press edges of chicken together to seal.
• 2 heat oil in a large nonstick skillet over medium-high heat. brown chicken, 4 minutes per side. reduce heat to medium; add broth to pan. cover and simmer, about 6 minutes, or until chicken is cooked through. serve immediately, discarding any remaining broth.