4 boneless, skinless chicken breast halves (1¾ pounds total, not thin-cut; without tenderloins)

½ cup shredded part-skim mozzarella cheese

¼ cup finely chopped roasted red pepper

2 tablespoons pitted, chopped green olives

1 tablespoon chopped fresh basil leaves (may substitute 1 teaspoon dried basil)

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

2 cloves garlic, minced

½ cup no-salt-added chicken broth

1 tablespoon red wine vinegar

4 cups baby arugula leaves

Cut a 3-inch long pocket into the thick side of each chicken breast (without cutting all the way through to the other side).

Combine the cheese, roasted red pepper, olives and basil in a medium bowl, to form the filling. Stuff some into the pocket of each chicken breast, using all of it. Season the outside of the chicken with 1/8 teaspoon each salt and pepper.

Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil shimmers, add the stuffed chicken breasts and cook for 4 to 5 minutes per side, until the cheese has melted, then transfer to a plate. The chicken should be cooked through.

Add the remaining tablespoon of oil to the same skillet. Once it's hot, add the garlic and cook, stirring, for 30 seconds, then pour in the broth. Once the liquid begins to bubble at the edges, stir to dissolve any browned bits in the pan.

Add the vinegar and the remaining 1/8 teaspoon each salt and pepper, stirring to incorporate.

To serve, divide the arugula among individual plates. Top each portion with a stuffed chicken breast, then drizzle with the pan juices. Serve warm over greens.

Note: Choose chicken breast halves that are about the same size, for ease of cooking.

Serves 4

Nutrition | Per serving: 360 calories, 49 g protein, 2 g carbohydrates, 15 g fat, 4 g saturated fat, 150 mg cholesterol, 400 mg sodium, 0 g dietary fiber, 1 g sugar

From nutritionist and cookbook author Ellie Krieger