You are here

Arugula-Stuffed Chicken Rolls

Fresh.n.Natural's picture
This Arugula-Stuffed Chicken Rolls is the tastiest way I have ever made chicken rolls. I made this Arugula-Stuffed Chicken Rolls last night and it was an instant hit. Really tasty to eat! You will love it!
  Boneless chicken breasts 4
  Arugula 1 Cup (16 tbs), stems removed (1 Package)
  Butter/Margarine 2 Tablespoon
  Chicken broth 120 Milliliter (1/2 Cup)
  Dry white wine 120 Milliliter (1/2 Cup)
  Mushrooms 1⁄2 Pound, sliced
  Green onions 4 , sliced

Lay chicken breasts skin side down.
Pound each to an even 1/2-inch thickness.
Divide arugula into 4 portions and place one portion on each breast.
Roll breast jelly roll-style and secure with toothpicks.
Season with pepper.
Saute in 1 tbs butter until golden brown, about 4 minutes.
Add broth, wine, mushrooms and green onions.
Reduce heat, cover and simmer until meat is no longer pink inside, 10-12 minutes.
Transfer chicken to a warm platter and keep warm.
Bring cooking liquid, mushrooms and green onions to a boil until reduced by half.
Add 1 tbs butter, stir until butter is melted.
Pour sauce over chicken.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)


Arugula-Stuffed Chicken Rolls Recipe