Stuffed Chicken Breast

With herb cream cheese and smoked ham on a bed of arugula Mustard and

Balsamic Vinaigrette

makes 6 servings

4 six-ounce boneless and skinless breast of chicken

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 thin slices 97% fat-free smoked ham

8 ounces Herb Cream Cheese

1 tablespoon extra virgin olive oil

2 heads arugula, washed and towel-dried

Preheat oven to 375 degrees.

Place the chicken breasts between two pieces of clear plastic wrap or wax

paper. Pound each one to 1/4" thick. Discard the wrap and season each

breast with salt and pepper on both sides.

Lay one slice of ham on each breast. Spoon a 2" strip of the cream cheese

on the bottom edge of each chicken breast. Fold in and roll the chicken

firmly, until you have a tight roll. Secure with toothpicks, if needed,

to hold a tight roll.

In a sauté pan, heat the olive oil and sear each chicken roll until

golden brown on all sides. Bake in the preheated oven for 10 minutes.

In the meantime, make the Mustard and Balsamic Vinaigrette for the

arugula. Toss the arugula with the vinaigrette until all leaves glisten.

Cover the bottom of a plate with the tossed arugula. Place a chicken roll

in the middle of the arugula and serve immediately. You may slice the

roll into 4 or 5 slices for a more decorative presentation.

Herbed Cream Cheese

4 ounces low-fat cream cheese, softened at room temperature



1 tablespoon fresh garlic, chopped fine



1 teaspoon fresh thyme leaves, chopped



1 teaspoon fresh oregano leaves, chopped



1/4 teaspoon salt



1/4 teaspoon freshly ground black pepper

In a glass bowl, blend the cream cheese with the garlic, thyme, oregano,

salt and pepper to taste. Refrigerate until ready to use.