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Chicken Roll-Ups with Goat Cheese and Arugula

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Roll-Ups with Goat Cheese and Arugula

Source: Everyday Food, October 2005

Ingredients

  • 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

Directions

  1. Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Fill and roll: 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.

Reviews (27)

  • BexLuthor 16 Apr, 2010

    Really simple delicious recipe! I used chicken tenderloins instead of cutlets and it still turned out great.

    A couple toothpicks were needed to keep the chicken together.

    Will definitely make this again!

  • vonlipi 14 Nov, 2008

    I did not like this recipe at all. I found time consuming and the goat cheese overpowered the arugula and everything tastes of old socks. eurk
    I was very disapointed...

  • onebusygirrl 16 Oct, 2008

    Any cheese you like and broccoli pieces work well!! Here I thought I made this up some years ago !!!!!

  • ladyhaley 15 Oct, 2008

    i tried it last night i added pancetta and pepperd goat cheese it was so good everyone loved it!

  • bishulit 15 Oct, 2008

    I tried it with avariety of vegetables on a mashed potato base instead of arogula, because that was a little to sophisticated for my kids too.

  • bienki 15 Oct, 2008

    Has anyone tried it with different ingredients? Not sure my kids would like goat cheese and that green stuff! Thanks.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • bennyjetz 14 Oct, 2008

    I love this recipe - I add proscuitto as well.

  • plbearden 13 Oct, 2008

    Once again I would like to request nutritional content of all recipes listed---PLEASE!

  • ebbbfazzie 13 Oct, 2008

    When you search recipes, sometimes it also offers the "menu" for a dish as it does in the case of this recipe. The other dish is Butternut Squash Risotto.

  • simoneisis7 13 Oct, 2008

    Looks like risotto and some form of mango. I have made this with feta and spinach and roasted red peppers and it is GREAT! Also if you do not want to roll it up you can make a slice/pocket in the chicken and bake...

  • Marjie43 13 Oct, 2008

    In looking at the photo, I am only guessing, but it does look like a pasta. How about pasta in a light cream sauce with garlic and parmasean? I think that would compliment this dish beautifully.

  • Encee 13 Oct, 2008

    It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed...be it cream cheese, goat cheese or whatever.

  • Encee 13 Oct, 2008

    It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed....be it cream cheese, goat cheese or whatever.

  • Encee 13 Oct, 2008

    It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed....be it cream cheese, goat cheese or whatever.

  • Encee 13 Oct, 2008

    It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed, it cream cheese, goat cheese or whatever.

  • antje603 13 Oct, 2008

    I believe what they mean by "goat cheese" is Chevre. It has sort of a soft feta consistency. It is hard enough to crumble yet soft enough to spread. It has a very destinctive flavor, but I don't know if that is because of the goat's milk or the way the cheese is made.

  • talarc 13 Oct, 2008

    where can i find nurtional information for the recipes on this site? i know in the everyday food magazines they list them, but i can't seem to find the info on the website! sometimes i would love to make a recipe, but i don't, simply because i can't find the nutrional information and i'm pretty careful about what i eat. if anyone knows, please let me know! thanks!!

  • vhata 13 Oct, 2008

    Does anyone know what's next to that chicken roll-ups? I'd like to know the recipe for that as well.

  • BlessedFarm 13 Oct, 2008

    It would be nice if recipes that call for 'goat cheese' would be a little more specific on what TYPE of goat cheese. I make all of my own cheese from our goat milk. There are MANY types of goat cheese!! Does this cheese melt? If not, a simple vinegar cheese is what I need, but if so, should it be a feta type? Or?????

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