1 large bunch arugula (about 4 ounces) stems trimmed
3 ounces soft goat cheese broken into small pieces
2 teaspoons olive oil
Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Fill and roll (right): Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
Remove toothpicks, and slice chicken crosswise before serving, if desired.