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Chicken Breasts Stuffed With Goat Cheese, Arugula & Lemon

Ingredients

• 5 oz fresh goat cheese
• 2 tbsp milk
• 2 cloves garlic, minced
• 2/3 cup chopped fresh arugula
• 1 tbsp grated lemon zest
• Pinch crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 6 6-oz boneless, skinless chicken breast halves
• 2 tbsp extra-virgin olive oil (NOTE: For cooking, CE recommends using olive, safflower, sunflower or grape seed oil.)
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 cup low-sodium chicken stock

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