Creamy Arugula & Feta Chicken Rolls

By mrshermes2002

You need toothpicks for this recipe! If you like your pan sauce to be creamier, try using half/half or cream instead of the milk. I am horrible about taking pictures of my own cooking so I grabbed something similar from Google :-)

Ingredients

• 6 chicken cutlets
• 6 slices prosciutto
• 8 oz savory flavored cream cheese (like garden vegetable or chive & onion)
• 2 tbsp milk
• 3 cups arugula
• 16 oz feta cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups chicken stock
• 1 1/2 cups milk
• 1 tbsp lemon juice
• Salt & pepper

Details

Adapted from google.com

Preparation

Step 1

In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken stock, milk and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.

Season both sides of the chicken cutlets with salt and pepper. Make the cream cheese a little smoother by adding 2 tbsp of milk and whisking until smooth. This is easiest using the whisk attachment of a hand or stand mixer. Lay a slice of prosciutto on each piece of chicken, spread with a bit of the cream cheese and top with some arugula and feta cheese. Roll up each cutlet and secure with a toothpick.

In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken stock/milk sauce mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon the sauce on top.