Arugula and Sun-Dried Tomato Stuffed Chicken Breast

3-4 Servings
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Ingredients

  • 2 pounds boneless, skinless chicken breast - see Cook's Tip below
  • 1/2 cup sun-dried tomatoes (not in oil), sliced
  • 4 large garlic cloves, chopped
  • 1 small red onion, thinly sliced
  • 1/2 of a 5-ounce bag of arugula
  • 1/2 teaspoon kosher salt and pepper
  • Extra-virgin olive oil
  • Kitchen twine

Directions

  1. Pound the chicken breast between 2 sheets of parchment paper to about 1/2" thick. You can use a meat mallet, small sauté pan or try using the back of Cutco’s weighty Ice Cream Scoop.
  2. Lay the chicken breast flat on the sheet pan.
  3. Layer your chicken breast with the sun-dried tomatoes, garlic, onion and arugula.
  4. Roll the chicken breast and tie. Trim the twine with Super Shears.
  5. Rub the outside of the chicken with salt and pepper and extra-virgin olive oil.
  6. Place on preheated grill or grill pan. Turn as it cooks to brown all sides.
  7. Alternative: Cook the chicken on the stove. Brown chicken on all sides. Add a splash of white wine, white vermouth or chicken stock. Cover and cook 20-30 minutes. Serve with the pan sauce.
  8. Slice into rounds and place on a platter to serve.

Cook’s Tip: Chicken breasts will vary in size but this amount no matter how many breasts, will still serve 3-4 people.

https://www.cutco.com/learn/arugula-sun-dried-tomato-stuffed-chicken-breast