Calories
18kcal
Sugar
1g
Fat
0g
Carbs
1g
Protein
3g
Ingredients
- 8 chicken breast cutlets, (about 1 ½ pounds)
- Coarse salt and ground pepper
- 1 bunch large baby arugula
- 3 ounces soft crumbled feta cheese with basil and sun-dried tomato, broken into small pie
- 2 teaspoons olive oil
Preparation
- Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
- 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.
- Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
- Remove toothpicks, and slice chicken crosswise before serving, if desired.
