2 – 6 to 8 ounce Boneless Chicken Breast (Double Butterflied)
1-2 Tomatoes (small dice)
1 ounce Pine Nuts
2-3 ounces wilted Arugula (lightly sautéed)
½ ounce Blue Cheese
1) Wilt arugula in medium sauté pan. Season to taste, and set aside to cool. When cooled, drain off extra liquid and mix with tomato, pine nuts and blue cheese.
2) Take chicken breast, cover with plastic wrap and slightly pound out the meat. Season the meat with salt and pepper. Place stuffing on one end of the breast and start to roll. Once rolled, use metal or wooden skewers and thread meat to seal.
3) Pan sear all sides of the roulade. Finish in a 350 degree oven for 8-10 minutes, or until the internal temperature has reached 165 degrees.