Stuffed Chicken with Tomatoes & Arugula
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- 2 sprigs fresh rosemary
- 4 medium skinless, boneless, chicken breasts
- 3 1/2 oz soft goat cheese (or any full-fat soft cheese)
- 8 strips dry-cured smoked bacon
- 1 tbsp sunflower or vegetable oil
- 4 large or 6 smaller ripe tomatoes
- 1 clove garlic
- 2 tbsp extra-virgin olive oil
- 3 1/2 oz arugula or other leafy salad greens
- 1/2 lemon
- Salt and pepper
- 1. Preheat the oven to 400°F. Finely chop the needle-shape leaves from the rosemary. Put the chicken onto a cutting board. Using a small knife, cut a slit into the thickest part of each chicken breast, then poke down inside the chicken to make a pocket. Spoon the cheese into each pocket, using your fingers to help, then seal the pocket as well as you can.
- 2. Season the chicken with salt and pepper, then sprinkle with half of the rosemary. Wrap 2 strips of the bacon tightly around each piece of chicken, tucking in any loose ends.
- 3. Place a shallow, flameproof casserole over high heat, then add the sunflower or vegetable oil. After 30 seconds, add the chicken. Cook for at least 2 minutes on each side, until the bacon is starting to turn golden. Kitchen tongs are useful here.
- 4. Meanwhile, very thickly slice the tomatoes and thinly slice the garlic. Add the tomatoes to the casserole, then sprinkle them with the remaining rosemary and the garlic. Season with salt and pepper, and drizzle with about 1/2 tablespoon of olive oil. Put the pan into the oven for 25 minutes. Remove the pan from the oven and set aside for a couple of minutes to let the chicken rest. The chicken will be surrounded by delicious tomato-flavored juices.
- 5. Put the arugula into a large bowl. Squeeze the juice from the lemon over it and drizzle with the remaining olive oil. Season with salt and pepper.
- 6. Serve the chicken with the salad, drizzling some of the warm pan juices around each plate.
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