Tuesday, February 3, 2009

Arugula!

Only in the last couple of years have I grown to love this  rich peppery green known as arugula.  Also called "rocket," this lettuce is high in vitamin C and potassium, but I love it for the unique flavor it adds to pizzas, salads, pastas, etc.  Pair it with goat cheese and/or something sweet and it is absolute bliss!

We enjoy arugula so much, that back in October, the beginning of our growing season in Arizona, I planted 6 little starter bundles.  It has taken a couple of months, daily watering, and lots of primping, but it is now to the point where we can enjoy using it for a couple small salads or ingredient in the dish I made below. 

Since I don't really care for chicken very much, I always need to jazz it up in a way that won't remind me that I'm eating chicken.  Taken from ideas off other blogs and recipes in various magazines, I decided to stuff some chicken breasts with arugula and goat cheese.  And because sherry is a wonderful way to "jazz" up chicken, I threw some of that in for good measure.  The result was fantastic.  Finally, a chicken dish that made me look forward to eating chicken again - soon!

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SHERRIED CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND ARUGULA

Serves 2

2 large chicken breasts (6 oz each)

1 large bunch of arugula (about 4 oz - stems trimmed)

2 oz. soft goat cheese, crumbled

1-2 tsp. olive oil

2 Tbsp. dry sherry

coarse salt and ground black pepper

balsamic glaze (optional)

1.  Preheat oven to 425 degrees. 

2.  Pound out chicken breasts until about 1/4-1-2 inch thickness.  Season with salt and pepper

3.  Layer a bit of arugula and goat cheese on one half of each breast.  Fold over the other half to cover filling.  Hold together with a toothpick if needed.

4.  In a large nonstick, oven proof skillet, heat oil over medium high heat.  Cook chicken until golden brown, then turn and cook additional 2-3 minutes (to brown.)

5.  Transfer skillet to oven.  Cook until the chicken is opaque throughout - 10 -12 more minutes. 

 

Speaking of arugula, I came up with the most amazing combination of flavors the other night in this light and lively salad.  The creaminess of the goat cheese and avocado was a tantalizing match to the peppery rocket lettuce and sweet blueberries.  Topped with this sweet and tangy lemon poppyseed salad dressing and it was LOVE!   Really, you all must try this combination, and thank me later.  :-)

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ARUGULA, GOAT CHEESE AND BLUEBERRY SALAD WITH LEMON POPPYSEED DRESSING

Arugula

sliced red onion (optional)

avocado, diced

fresh blueberries

goat cheese

For Dressing:

juice of 1 whole, fresh lemon

2 Tbsp. white wine vinegar

1/3 cup sugar

2 Tbsp olive oil

1/2 tsp poppyseeds

4 comments:

  1. Ok, don't laugh...but I don't know that I've had arugula. It sounds good,though, & I don't like vegetables!

    I may have to try your chicken recipe. That sounds divine!

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  2. Yum! Great post Mo. I can really relate to not being a fan of Chicken. That is me 100%. I swear chicken breasts may be the standard in American's households, but not in mine. I can't remember the last time I've purchased them.

    I enjoy argula too. Hearing you call it "Rocket" reminded me of Jamie Oliver. :-) The one green I am still getting used to is watercress. Sometimes it's just a bit too much for me.

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  3. Here is a great pizza recipe if you love rocket!

    1-12" precooked pizza crust
    1-5 ounce tub goat cheese
    2 ounces arugula leaves, the ready-to-go kind is easiest
    1-12 ounce jar roasted yellow peppers
    2 tablespoons shredded parmesan cheese
    Kosher salt and pepper

    eNJOY!

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  4. Oh, my. I love cooking with Sherry and Sherry with goat cheese, chicken AND argula sounds pretty much like heaven.

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