Arugula-Stuffed Chicken Rolls Recipe
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!
Summary
Main IngredientChicken
Ingredients
4 boneless chicken breasts
1 pkg Fresh Arugula, heavy stems removed fresh ground black pepper
2 tbs (30 ml) butter or margarine
1/2 cup (120 ml) chicken broth
1/2 cup (120 ml) dry white wine
1/2 lb (230 g) mushrooms, sliced
4 green onions, sliced
Directions
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.
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.
