One of the best ways to jazz up boneless, skinless chicken breasts is to stuff them. Here, that stuffing is a mixture of tangy goat cheese, peppery arugula, and fresh-tasting lemon zest. The mixture seasons the chicken from the inside out and melts beautifully as the chicken cooks, providing a touch of flavorful creaminess with every bite.
The simple pan sauce that finishes the dish is one that can be used anytime you cook meat in a pan. You'll make it by deglazing the pan with wine, a technique every cook should have in his or her back pocket.
