Chicken Breasts Stuffed with Arugula and Parmesan

Instructions

1. 1

   Preheat the grill, setting the burners to high. Oil the grate (see note).

2. 2

   In a skillet over medium-high heat, soften the garlic, shallot and red pepper flakes in the oil. Add the arugula and cook for 2 minutes or until wilted. Transfer into a bowl. Add the Parmesan. Season with salt and pepper. Mix well.

3. 3

   On a work surface, butterfly the chicken breasts. To do this, remove the chicken cutlets found underneath the breasts and reserve for another use. Cut each breast in

4. 4

   half horizontally without going all the way through to the other side and open them like a book. Season with salt and pepper on both sides.

5. 5

   Spread the arugula mixture over the inside of each breast. Close to seal in the filling. Secure closed using a toothpick as needed. Lightly oil the meat.

6. 6

   Grill the chicken for 6 minutes on each side or until cooked through. Serve with rice and green salad, if desired.