This recipe caught my eye because it’s got a bunch of our favorite things in it…and not much else. Just a new way of serving them. We’ll probably have them with a sweet side, like corn.
8 chicken breast cutlets, (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula, (about 4 ounces), stems trimmed
3 ounces soft goat cheese, broken into small pieces
2 teaspoons olive oil
In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.