Maple Mustard Chicken with Goat Cheese and Arugula
Prep time: 
Cook time: 
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Serves: 6
  • 3 large chicken breasts (I had the most enormous chicken breasts ever -- apparently from the Dolly Parton of chickens. One breast fed the three of us easily. But this makes great leftovers).
  • ½ c. maple syrup
  • ½ c. mustard (I used whole grain mustard because I had it for another recipe, which sadly was kind of a bad date. Regular dijon mustard also works swimmingly)
  • ½ c. lemon juice
  • 2 tsp. smoked paprika
  • pinch salt (the size of the pinch will vary depending on how salty your mustard was)
  • 5 oz. soft fresh goat cheese
  • a couple of handfuls of arugula leaves
  1. Some time before you make this, place the chicken breasts in a plastic bag (to contain the mess), and using a meat hammer or a rolling pin, pound them relatively flat (a minimum of a few hours, but I like to do it the night before. This is a particularly good dish to plan for the day after you've had a bunch of conference calls at work).
  2. Mix the lemon juice, maple syrup, mustard, paprika and salt. Marinate the chicken in the mixture for a few hours, or up to a day.
  3. When you're ready to cook them, preheat the oven to 450 degrees. Spread the goat cheese on each chicken breast, add a small handful of arugula and roll them up from the arugula side. Secure with kitchen twine and place in a baking dish.
  4. Bake for 30-40 minutes, or until juices run clear and the internal temperature reaches 150 degrees. Let rest for about 10 minutes, then slice and serve over the remaining arugula, moistened with pan juices.
Recipe by The Domestic Front at