4 skinless, boneless chicken breast halves

1 clove garlic, finely chopped

2 tbsp (30 ml) olive oil

2 oz (55 g) dry chorizo sausage, diced

2 cups (500 ml) coarsely chopped arugula

3 oz (85 g) Oka cheese, sliced

1 cup (250 ml) chicken broth

Butcher twine

Salt and pepper

On a work surface, split open the chicken breast halves (see note). To do this, remove the tenders from under the breast halves and keep them for another use. Slice the chicken breast halves horizontally, without separating them completely. Set aside.

In a skillet over medium heat, brown the garlic in half the oil. Add the chorizo and cook for 2 minutes. Add the arugula and cook until just wilted. Let cool.

Place the cheese and spread the arugula mixture in the middle of each breast half. Roll each chicken breast half to fully enclose the filling. Place long pieces of twine under the chicken, letting them hang over each side. Tie and cut any excess string. Season with salt and pepper.

With the rack in the middle position, preheat the oven to 400 °F (200 °C).

In a large ovenproof skillet over medium-high heat, brown the chicken on all sides in the remaining oil. Bake for about 15 minutes or until the meat is cooked through. Transfer to a plate and keep warm.

Deglaze the skillet with the broth. Simmer until the broth has reduced by three quarters. You should get about 1/4 cup (60 ml) of sauce.

Slice the chicken. Drizzle with the pan juices and serve with buttered noodles and a green vegetable.

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