Chicken stuffed with arugula and parmesan
Simplicity and flavor come together in this recipe created in collaboration with RECYC-QUÉBEC. Chicken breasts are stuffed with a savory filling of garlic, shallot, Parmesan cheese, and lightly wilted arugula, then grilled.
Ingredients · Servings 4 s
- 2 cloves of garlic, chopped
- 1 chopped French shallot
- 30 ml (2 tbsp) of olive oil
- 1 pinch of crushed chili flakes
- 75 g (3 cups) of arugula, roughly chopped
- 35 g (1/2 cup) of freshly grated Parmesan cheese
- 4 boneless, skinless chicken breast halves
Method · 30 min
- In a skillet over medium-high heat, sauté the garlic and shallot with the chili pepper in the oil until softened. Add the arugula and cook for 2 minutes, or until wilted. Transfer to a bowl. Add the Parmesan cheese. Season with salt and pepper and toss well.
- On a work surface, butterfly the chicken breasts. To do this, remove the tenderloin from underneath and reserve it for another use. Slice the chicken breasts lengthwise and open them in half without cutting completely apart. Season the chicken breasts on both sides with salt and pepper.
- Divide the arugula mixture between the two breast halves. Close the breasts to enclose the filling. If necessary, secure the meat with a toothpick. Lightly oil the meat.
- Preheat the barbecue to high heat. Oil the grill (see note).
- Grill the chicken for 6 minutes on each side or until cooked through. Serve with rice or a green salad, if desired.
Published in RICARDO Magazine Volume 21, number 5.
Nut-free
Sans gluten
