Gruyere and Arugula Stuffed Chicken Breasts

[ 2 ] May 5, 2014 |

Gruyere and Arugula Stuffed Chicken Breasts

This recipe for Gruyere and  Arugula Stuffed Chicken is not only delicious but also easy.

Gruyere and Arugula Stuffed Chicken Breasts

A gourmet meal in no time. You don’t have arugula, try using spinach for a different taste.

Gruyere and Arugula Stuffed Chicken Breasts

Prepare the stuffing in advance and bake the chicken when ready to serve. Enjoy a nice dinner!

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Gruyere and Arugula Stuffed Chicken Breast
Serves: 4
  • 6 (4-ounce) skinless, boneless chicken breast halves
  • 6 (1/2-ounce) slices Gruyère cheese
  • 1½ cups trimmed arugula
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  1. Preheat oven to 350°.
  2. To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice cheese, and ¼ cup arugula, leaving a ¼-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)
  3. Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

This recipe is inspired from Cooking light Magazine.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes

Comments (2)

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  1. Gourmet meal for sure. That chicken looks perfectly cooked!

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