Smoked mozzarella is tucked inside chicken cutlets baked in a rich broth, served over a bed of peppery arugula, and drizzled with a sun-dried tomato vinaigrette. This salad is light, yet bursting with flavor!
Make the marinade for the chicken by combing 2 tablespoons of the olive oil, basil, minced garlic and salt and pepper. Pour over the chicken and massage into the meat. Refrigerate for 4 hours up to overnight.
Make the Vinaigrette by blending the sun-dried tomatoes, 1/4 cup oil and vinegar together until smooth. Add salt and pepper if needed.
Heat the oven to 400 degrees.
Remove the chicken from the marinade. Sprinkle each chicken breast with shredded cheese. Roll up and secure with a toothpick.
Heat the 1 tablespoon of oil in a heavy bottom pan over medium-high. Add chicken and sear on each side (3 minutes per side.)
Once chicken is browned, remove from pan. Pour in the wine, broth, garlic cloves, and bring to a boil. Return the chicken to the pan and insert a thermometer into the thickest part of one roulade.
Bake until thermometer reads 165 degrees, about 15 minutes.
Place a roulade on a bed of arugula and drizzle with vinaigrette.
If you don't want to pound your chicken thin, you can buy chicken cutlets, which are already thin.
If you don't want to secure your Mozzarella Stuffed Chicken with a toothpick, roast seam side down when you place in pan to sear. It won't be perfect, but if you happen to find yourself without toothpicks--it works in a bind.
Feel free to substitute the White Wine for Chicken stock.
I love the contrast of Arugula in this salad, but any green will work
For the Sun-Dried Tomato vinaigrette, you can use any mild vinegar you would like.