Arugula-Stuffed Chicken Rolls
|Boneless chicken breasts||4|
|Arugula||1 Cup (16 tbs), stems removed (1 Package)|
|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.