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8 chicken breast cutlets
1 large bunch of arugula
3 oz soft goat cheese (chevre)
1 tbsp olive oil
Preheat oven to 425 degrees. Pound the cutlets until they are thin enough to roll. Season chicken with salt and pepper. Lay the cutlet flat, smooth side down, and layer with the arugula leaves and goat cheese in the center. Starting with the narrow end, roll up the chicken tightly and seal with a toothpick.
In a non-stick pan, heat oil and cook the chicken, seam side down first, until golden brown then turn the chicken so the other side gets brown as well.
Transfer the chicken to the oven in either the oven-proof skillet, or casserole dish and bake for 10-12 minutes until the chicken is opaque throughout. Remove the toothpicks and slice crosswise before serving over rice, with noodles or potatoes, etc.