Stuffed Chicken with Arugula and Parmesan

Name: Stuffed Chicken with Arugula and Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 large chicken breasts (boneless, skinless); 2 cups fresh arugula (washed and dried); 1 cup Parmesan cheese (grated); 2 cloves garlic (minced); 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 2 tbsp olive oil (for searing); 1 cup chicken broth

55 min 4 servings Medium

All Recipes

Delicious stuffed chicken breasts with a filling of fresh arugula and Parmesan cheese, perfect for a special dinner.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Stuffed chicken breasts are a delightful way to elevate a simple chicken dinner into something special. This recipe combines the peppery taste of fresh arugula with the rich, nutty flavour of Parmesan cheese, creating a filling that's both light and satisfying. Perfect for a family dinner or a special occasion, these stuffed chicken breasts are not only delicious but also visually impressive. The combination of flavours and textures will surely win over your guests or family members.

Ingredients

Servings

Chicken and Filling

For Cooking

Instructions

Prepare the chicken

Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1 cm (1/2 inch) using a meat mallet.

Pro tip: Pounding the chicken ensures it cooks evenly.

Make the filling

In a bowl, combine arugula, Parmesan cheese, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Mix well.

Pro tip: Use freshly grated Parmesan for the best flavour.

Stuff the chicken

Divide the filling evenly among the chicken breasts, placing it in the centre. Roll up each chicken breast tightly and secure with toothpicks.

Pro tip: Ensure the filling is well-distributed for even flavour.

Sear the chicken

Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.

Pro tip: Ensure the seams are down when searing to seal in the filling.

Bake the chicken

Pour the chicken broth into the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Pro tip: Use a meat thermometer to check the temperature at the thickest part of the chicken.

Rest and serve

Remove the chicken from the oven and let it rest for 5 minutes. Remove toothpicks before serving.

Pro tip: Resting allows the juices to redistribute throughout the chicken.

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Tips & Tricks

<ul><li>Use fresh arugula for the most vibrant flavour.</li><li>Ensure the chicken is pounded evenly to ensure even cooking.</li><li>Secure the chicken with toothpicks to prevent the filling from escaping.</li></ul>

Serving Suggestions

Serve these stuffed chicken breasts with a side of roasted vegetables or a fresh green salad for a complete meal. A crisp white wine, like a Sauvignon Blanc, pairs beautifully with the flavours of the arugula and Parmesan. These stuffed chicken breasts can be prepared ahead of time and stored in the fridge for up to a day before cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.