Arugula + Olive Stuffed Chicken

If you’re not in the mood to get your aggression out pounding, you can buy chicken cutlets instead. Use this recipe as a template and have fun creating your own flavor combinations!

Stuffed Chicken branded

2 spring onions, sliced, including green

2 large handfuls arugula

10 Kalamata olives, chopped

1/4 cup feta cheese

2 halved chicken breasts

Heat oven to 400° F.

Heat a large skillet over medium heat. Add arugula, onions and Kalamata olives. Cover to wilt. Stir well, set aside in a bowl to cool.


Place one chicken breast between sheets of waxed paper or inside a plastic bag. Pound gently until chicken breast is ¼-inch thick. Repeat with remaining chicken.

Chop the arugula mixture and stir in crumbled feta. Place chicken breasts flat on work surface. Place half arugula mixture down the center of one chicken breast Gently roll up. Repeat.

Place on a parchment lined baking sheet seam side down. Sprinkle top with salt.

Bake 22 to 26 minutes or until chicken is no longer pink. Let rest slightly. Slice into rounds.


White Beans with Sun Dried Tomatoes + Mint

3 Tbsp olive oil

2 cloves garlic, thinly sliced

6 sundried tomatoes, cut into thin strips, soaked in warm water for at least 10 minutes

2 cups white beans

1 Tbsp fresh lemon juice

2 Tbsp freshly chopped mint

In a stainless skillet over very low heat, add the oil and the garlic. Let the garlic infuse in the oil for 10 minutes, being careful it doesn’t brown.

Drain the tomatoes, add the tomatoes and the beans to the oil. Stir well. Season with lemon and a pinch of salt and pepper to taste.

Top with fresh mint.