Mediterranean Stuffed Chicken with Arugula

This is another recipe from the cooking class we took on my birthday. Like I said, the course was titled Special Meals Made Easy, and that is absolutely the truth! I can't believe that I didn't think about this on my own! Now that I've seen this method, I'll be sure to experiment with other types of fillings as well. Below, I have listed the amounts you need to create 2 servings.

2 Chicken Breasts, butterflied
1 ounce Feta Cheese, crumbled finely
2 tablespoons Tapenade
2 tablespoons Olive Oil

1/4 to 1/2 cup Salsa
1/2 of a container of Arugula
1/2 of a Lemon

In a small bowl, combine the feta and tapenade. Place half of the mixture into each piece of chicken. Roll the chicken and secure with toothpicks. In a skillet, heat 1 tablespoon of oil over medium heat. Season the chicken with pepper and add it to the skillet. Cook for about 2 minutes per side, or until brown. Transfer the chicken into a baking dish that has been sprayed with non-stick cooking spray. Bake at 375 degrees for about 20 minutes, or until cooked through. Meanwhile, in the skillet, heat the remaining olive oil. Add the arugula, salsa, and juice from the lemon to the skillet and cook until slightly wilted. Slice the chicken and serve with arugula on the side.