Stuffing a chicken breast might seem like a fussy thing to do -- something reserved for a weekend project. But it is really an easy way to elevate a rush-hour dinner. This recipe is case in point, as a mixture of roasted red peppers, green olives, fresh basil and mozzarella add punchy antipasto flavors and oozy, melted-cheese appeal to a simple chicken-and-greens meal.
After cutting a three-inch-long slice into the thick part of the breast to form a pocket, you pack it with the four-ingredient filling, season the chicken and cook it in a skillet for a few minutes per side. Then, while the breast pieces rest on a plate, you take advantage of the browned bits left in the skillet by making a fast pan sauce. Some garlic is sauteed in olive oil in the same skillet first, then a half cup of chicken broth is added to dissolve that deeply flavorful fond left from the chicken. A finishing splash of red wine vinegar wakes it with a subtle tang.
The chicken breast, golden brown with bits of the bountiful stuffing visible, is served on top of arugula leaves (baby spinach would work as well) and the pan sauce is drizzled over the plate, wilting the leaves slightly and making for a luscious, warm dressing. The result is a quick, easy and healthful dinner that is far from basic.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www.elliekrieger.com.