Back to Chicken Roll-Ups with Goat Cheese and Arugula All Reviews for Chicken Roll-Ups with Goat Cheese and Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Roll-Ups with Goat Cheese and Arugula Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 8 chicken breast cutlets, (about 1 1/2 pounds) Coarse salt and ground pepper 1 large bunch arugula, (about 4 ounces), stems trimmed 3 ounces soft goat cheese, broken into small pieces 2 teaspoons olive oil
Gallery Chicken Roll-Ups with Goat Cheese and Arugula
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Chicken Roll-Ups with Goat Cheese and Arugula
Chicken Roll-Ups with Goat Cheese and Arugula
Chicken Roll-Ups with Goat Cheese and Arugula
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 8 chicken breast cutlets, (about 1 1/2 pounds) Coarse salt and ground pepper 1 large bunch arugula, (about 4 ounces), stems trimmed 3 ounces soft goat cheese, broken into small pieces 2 teaspoons olive oil
Directions
Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.
Reviews (27)
Add Rating & Review 67 Ratings 5 star values: 8 4 star values: 9 3 star values: 25 2 star values: 21 1 star values: 4
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Reviews (27)
Add Rating & Review 67 Ratings 5 star values: 8 4 star values: 9 3 star values: 25 2 star values: 21 1 star values: 4
Add Rating & Review
67 Ratings 5 star values: 8 4 star values: 9 3 star values: 25 2 star values: 21 1 star values: 4
67 Ratings 5 star values: 8 4 star values: 9 3 star values: 25 2 star values: 21 1 star values: 4
67 Ratings 5 star values: 8 4 star values: 9 3 star values: 25 2 star values: 21 1 star values: 4
5 star values: 8 4 star values: 9 3 star values: 25 2 star values: 21 1 star values: 4
Martha Stewart Member Rating: Unrated 04/16/2010 Really simple delicious recipe! I used chicken tenderloins instead of cutlets and it still turned out great. A couple toothpicks were needed to keep the chicken together. Will definitely make this again! Martha Stewart Member Rating: Unrated 11/14/2008 I did not like this recipe at all. I found time consuming and the goat cheese overpowered the arugula and everything tastes of old socks. eurk I was very disapointed... Martha Stewart Member Rating: Unrated 10/16/2008 Any cheese you like and broccoli pieces work well!! Here I thought I made this up some years ago !!!!! Martha Stewart Member Rating: Unrated 10/15/2008 i tried it last night i added pancetta and pepperd goat cheese it was so good everyone loved it! Martha Stewart Member Rating: Unrated 10/15/2008 I tried it with avariety of vegetables on a mashed potato base instead of arogula, because that was a little to sophisticated for my kids too. Martha Stewart Member Rating: Unrated 10/15/2008 Has anyone tried it with different ingredients? Not sure my kids would like goat cheese and that green stuff! Thanks. Martha Stewart Member Rating: Unrated 10/14/2008 I love this recipe - I add proscuitto as well. Martha Stewart Member Rating: Unrated 10/13/2008 Once again I would like to request nutritional content of all recipes listed---PLEASE! Martha Stewart Member Rating: Unrated 10/13/2008 When you search recipes, sometimes it also offers the "menu" for a dish as it does in the case of this recipe. The other dish is Butternut Squash Risotto. Martha Stewart Member Rating: Unrated 10/13/2008 Looks like risotto and some form of mango. I have made this with feta and spinach and roasted red peppers and it is GREAT! Also if you do not want to roll it up you can make a slice/pocket in the chicken and bake... Martha Stewart Member Rating: Unrated 10/13/2008 In looking at the photo, I am only guessing, but it does look like a pasta. How about pasta in a light cream sauce with garlic and parmasean? I think that would compliment this dish beautifully. Martha Stewart Member Rating: Unrated 10/13/2008 It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed...be it cream cheese, goat cheese or whatever. Martha Stewart Member Rating: Unrated 10/13/2008 It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed....be it cream cheese, goat cheese or whatever. Martha Stewart Member Rating: Unrated 10/13/2008 It looks to me like some kind of pasta is next to the chicken. I'd almost say mac and cheese, which doesn't sound appetizing to me with this dish, but it could be a pasta salad...? I will make this with Laughing Cow Light cheese. It's perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed, it cream cheese, goat cheese or whatever. Martha Stewart Member Rating: Unrated 10/13/2008 I believe what they mean by "goat cheese" is Chevre. It has sort of a soft feta consistency. It is hard enough to crumble yet soft enough to spread. It has a very destinctive flavor, but I don't know if that is because of the goat's milk or the way the cheese is made. Martha Stewart Member Rating: Unrated 10/13/2008 where can i find nurtional information for the recipes on this site? i know in the everyday food magazines they list them, but i can't seem to find the info on the website! sometimes i would love to make a recipe, but i don't, simply because i can't find the nutrional information and i'm pretty careful about what i eat. if anyone knows, please let me know! thanks!! Martha Stewart Member Rating: Unrated 10/13/2008 Does anyone know what's next to that chicken roll-ups? I'd like to know the recipe for that as well. Martha Stewart Member Rating: Unrated 10/13/2008 It would be nice if recipes that call for 'goat cheese' would be a little more specific on what TYPE of goat cheese. I make all of my own cheese from our goat milk. There are MANY types of goat cheese!! Does this cheese melt? If not, a simple vinegar cheese is what I need, but if so, should it be a feta type? Or?????Martha Stewart Member
Rating: Unrated 04/16/2010
Really simple delicious recipe! I used chicken tenderloins instead of cutlets and it still turned out great. A couple toothpicks were needed to keep the chicken together. Will definitely make this again!
Rating: Unrated
Rating: Unrated 11/14/2008
I did not like this recipe at all. I found time consuming and the goat cheese overpowered the arugula and everything tastes of old socks. eurk I was very disapointed…
Rating: Unrated 10/16/2008
Any cheese you like and broccoli pieces work well!! Here I thought I made this up some years ago !!!!!
Rating: Unrated 10/15/2008
i tried it last night i added pancetta and pepperd goat cheese it was so good everyone loved it!
I tried it with avariety of vegetables on a mashed potato base instead of arogula, because that was a little to sophisticated for my kids too.
Has anyone tried it with different ingredients? Not sure my kids would like goat cheese and that green stuff! Thanks.
Rating: Unrated 10/14/2008
I love this recipe - I add proscuitto as well.
Rating: Unrated 10/13/2008
Once again I would like to request nutritional content of all recipes listed—PLEASE!
When you search recipes, sometimes it also offers the “menu” for a dish as it does in the case of this recipe. The other dish is Butternut Squash Risotto.
Looks like risotto and some form of mango. I have made this with feta and spinach and roasted red peppers and it is GREAT! Also if you do not want to roll it up you can make a slice/pocket in the chicken and bake…
In looking at the photo, I am only guessing, but it does look like a pasta. How about pasta in a light cream sauce with garlic and parmasean? I think that would compliment this dish beautifully.
It looks to me like some kind of pasta is next to the chicken. I’d almost say mac and cheese, which doesn’t sound appetizing to me with this dish, but it could be a pasta salad…? I will make this with Laughing Cow Light cheese. It’s perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed…be it cream cheese, goat cheese or whatever.
It looks to me like some kind of pasta is next to the chicken. I’d almost say mac and cheese, which doesn’t sound appetizing to me with this dish, but it could be a pasta salad…? I will make this with Laughing Cow Light cheese. It’s perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed….be it cream cheese, goat cheese or whatever.
It looks to me like some kind of pasta is next to the chicken. I’d almost say mac and cheese, which doesn’t sound appetizing to me with this dish, but it could be a pasta salad…? I will make this with Laughing Cow Light cheese. It’s perfect for this kind of dish, and it tastes great. I use the low fat type which is still so rich and flavorful. It will go great with the fresh arugula. I use Laughing Cow wherever a soft cheese is needed, it cream cheese, goat cheese or whatever.
I believe what they mean by “goat cheese” is Chevre. It has sort of a soft feta consistency. It is hard enough to crumble yet soft enough to spread. It has a very destinctive flavor, but I don’t know if that is because of the goat’s milk or the way the cheese is made.
where can i find nurtional information for the recipes on this site? i know in the everyday food magazines they list them, but i can’t seem to find the info on the website! sometimes i would love to make a recipe, but i don’t, simply because i can’t find the nutrional information and i’m pretty careful about what i eat. if anyone knows, please let me know! thanks!!
Does anyone know what’s next to that chicken roll-ups? I’d like to know the recipe for that as well.
It would be nice if recipes that call for ‘goat cheese’ would be a little more specific on what TYPE of goat cheese. I make all of my own cheese from our goat milk. There are MANY types of goat cheese!! Does this cheese melt? If not, a simple vinegar cheese is what I need, but if so, should it be a feta type? Or?????
All Reviews for Chicken Roll-Ups with Goat Cheese and Arugula
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Roll-Ups with Goat Cheese and Arugula
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
