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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.

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