Chicken with Goat Cheese and Arugula

Ingredients

• 4 chicken breasts, tenders removed, breasts pounded thin
• Kosher salt
• Ground black pepper
• 1 large bunch arugula
• 4 oz of soft goat cheese broken into small pieces
• 1-2 Tbsp butter or extra virgin olive oil
• Wooden Toothpicks

Directions

1. Preheat the oven to 425 degrees F. Flatten the chicken breasts so they are thin enough to roll: set plastic wrap over each piece of chicken, then use the smooth face of a meat pounder to gently work it thinner.
2. Sprinkle the chicken with salt and pepper. Arrange the cutlets on a clean surface with the smooth side facing down, then place arugula leaves and small bits of goat cheese across the center.
3. Beginning at the narrow end of each cutlet, roll the chicken snugly around the filling. Fasten each roll with toothpicks so it holds its shape.
4. Warm the oil over medium high heat in a large cast iron pan, or another non-stick skillet that can go into the oven. Add the chicken rolls and cook, turning them, until the outside is browned all over.
5. Move the skillet to the oven and roast until the chicken is cooked through, about 10 to 12 minutes. Take the pan out carefully, remembering the handle will be hot, and transfer the chicken out of the skillet.
6. Tent the chicken with foil and allow it to rest for 5 minutes. Pull out the toothpicks, then cut the roulades crosswise into rounds for serving.