• chicken breasts: 4 pcs
  • salt :
  • ground black pepper:
  • arugula: 120 gr
  • goat cheese: 120g (I use Chevre)
  • olive oil: 1-2 tablespoons
  • toothpicks:


Preheat oven to 220 ° C. Mash the fillets to make them thin enough. To do this, cover the chicken breast with plastic wrap and use a meat hammer to beat it several times.
Season the chicken pieces with salt and pepper. Place on a clean work surface, smooth side down. Top with a layer of arugula leaves and goat cheese chunks in the center.
Starting at the narrowest end, roll the chicken breast into a tight roll and secure with toothpicks to prevent unrolling.
Heat oil over medium-high heat in a large cast iron skillet (or other nonstick skillet). Place the chicken rolls in the skillet and brown on all sides.
Then place the skillet in the oven and bake until the chicken is tender, about 10-12 minutes.
Remove the rolls from the oven, cover with foil and let sit for 5 minutes. Remove toothpicks and cut into round slices.

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