Arugula Stuffed Chicken with Roasted Potatoes

Arugula Stuffed Chicken with Roasted Potatoes

This recipe is a great twist to a plain chicken and potatoes dish. Arugula adds a great peppery taste to any dish!

Arugula Stuffed Chicken with Roasted Potatoes


  • 5 Boneless Chicken Breast

  • 2 TBSP Butter

  • 1 Large Spanish Onion, Diced

  • 1 Package of Cream Cheese, Softened

  • 3 Cloves of Garlic, Minced

  • 1 Cup of Arugula, Finely Chopped

  • 4 Green Onions, Chopped

  • 1 Cup of bread crumbs

  • 3lb Mini Red Potatoes, Halved

  • 1 /4 Cup Butter, Melted..

  • 1 PKG of LFM Chives, Finely Chopped

  • 1 TSP Pepper


  1. Preheat the oven to 350. Prepare the vegetables as directed above.

  2. In a medium sized pan, fry the onions until they are softened. Approximately 15 minutes.

  3. Butterfly cut the chicken and pound thin using a meat tenderizer.

  4. In a bowl combine onion, cream cheese, garlic, arugula, and green onion. Mix until all are fully incorporated.

  5. Spread the mixture onto the chicken and fold over. Secure using a toothpick (careful to take these out before enjoying your meal). Place in a 3x8 baking dish.

  6. Sprinkle with bread crumbs.

  7. In a separate bowl, combine halved potatoes, butter, chives, and pepper. Mix until the potatoes are fully covered. Place on a baking pan.

  8. Place both baking dishes in the oven and let bake for 1 hour and 15 minutes.

  9. Enjoy!

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