Chicken Breasts Stuffed with Arugula and Parmesan

Instructions

1. Preheat the grill, setting the burners to high. Oil the grate (see note).
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. 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. 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. 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. Grill the chicken for 6 minutes on each side or until cooked through. Serve with rice and green salad, if desired.