New This Month

Chicken Roll-Ups with Goat Cheese and Arugula

Peppery arugula and tangy goat cheese provide the filling for rolled-up chicken cutlets. They look impressive on the plate, but couldn't be easier to make.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005


  • 8 chicken breast cutlets, (about 1 1/2 pounds)
  • Coarse salt and ground pepper
  • 1 large bunch arugula, (about 4 ounces), stems trimmed
  • 3 ounces soft goat cheese, broken into small pieces
  • 2 teaspoons olive oil


  1. Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.

  2. In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.

  3. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.


Be the first to comment!