Chicken Roll-Ups with Goat Cheese and Arugula

67 Ratings
27 Reviews

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.

Everyday Food, October 2005

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Recipe Summary test

prep:

35 mins

total:

35 mins

Servings:

4

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

Step 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.

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Step 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.
Step 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)

67 Ratings

5 star values: 8
4 star values: 9
3 star values: 25
2 star values: 21
1 star values: 4

Martha Stewart Member

04/16/2010

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!

Martha Stewart Member

11/14/2008

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...

Martha Stewart Member

10/16/2008

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

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Martha Stewart Member

10/15/2008

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

Martha Stewart Member

10/15/2008

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.

Martha Stewart Member

10/15/2008

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

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Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/14/2008

I love this recipe - I add proscuitto as well.

Martha Stewart Member

10/13/2008

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

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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...

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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.

Martha Stewart Member

10/13/2008

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!!

Martha Stewart Member

10/13/2008

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

Martha Stewart Member

10/13/2008

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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