Chicken Breasts Stuffed With Herb Cream Cheese And Smoked Ham On A Bed Of Arugula Recipe
The Chicken Breasts Stuffed With Herb Cream Cheese And Smoked Ham On A Bed Of Arugula! You dont need me to tell you that this is a mouth watering chicken dish! There is no doubt that this Chicken Breasts Stuffed With Herb Cream Cheese And Smoked Ham On A Bed Of Arugula will steal the limelight of any spread.
Ingredients
| Four 6-ounce boneless, skinless chicken breasts | ||
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 4 thin slices 97% fat-free smoked ham | ||
| 8 ounces Herb Cream Cheese | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Arugula | 2 Bunch (100gm), washed | |
| Mustard and Balsamic Vinaigrette | ||
Directions
Preheat the oven to 375 F.Place the chicken breasts between two pieces of clear plastic wrap or wax paper.
Pound each to 1/4 inch thick.
Discard the wrap and season each breast with salt and pepper on both sides.
Lay a slice of ham on each breast.
Spoon a 2-inch strip of the Herb Cream Cheese along the bottom edge of each chicken breast.
Fold in and roll the chicken firmly, until you have a tight roll.
Secure with toothpicks to hold a tight roll.
In an ovenproof saute pan, heat the olive oil and sear each chicken roll until golden brown on all sides.
Transfer the pan to the oven and bake the rolls for 10 minutes.
Toss the arugula with the vinaigrette until all leaves glisten.
Cover the serving plates with the tossed arugula.
Cut each chicken roll in half, place in the middle of each plate
Pound each to 1/4 inch thick.
Discard the wrap and season each breast with salt and pepper on both sides.
Lay a slice of ham on each breast.
Spoon a 2-inch strip of the Herb Cream Cheese along the bottom edge of each chicken breast.
Fold in and roll the chicken firmly, until you have a tight roll.
Secure with toothpicks to hold a tight roll.
In an ovenproof saute pan, heat the olive oil and sear each chicken roll until golden brown on all sides.
Transfer the pan to the oven and bake the rolls for 10 minutes.
Toss the arugula with the vinaigrette until all leaves glisten.
Cover the serving plates with the tossed arugula.
Cut each chicken roll in half, place in the middle of each plate
Chef
