2 oz. soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-oz.) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 oz.), washed, trimmed, and coarsely chopped
1 T. extra-virgin olive oil
3/4 C. reduced-sodium chicken broth

Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Yield: 4 servings
Calories: 209
Fat: 8g
Fiber: 0g