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Arugula-Stuffed Chicken Rolls Recipe
|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|
Serving size: Complete recipe
Calories 1142 Calories from Fat 299
% Daily Value*
Total Fat 34 g52%
Saturated Fat 17.8 g89%
Trans Fat 0.2 g
Cholesterol 463.5 mg
Sodium 776.8 mg32.4%
Total Carbohydrates 15 g4.8%
Dietary Fiber 4.3 g17.1%
Sugars 6.9 g
Protein 168 g336.2%
Vitamin A 65.8% Vitamin C 63.2%
Calcium 16.2% Iron 42.4%
*Based on a 2000 Calorie diet
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.