Baked Stuffed Chicken Breast with Arugula and Fontina | hearts beat back - The Heart of New Ulm Proj

Ingredients

• 2 ounces Fontina cheese
• Four 5-ounce boneless, skinless, chicken breast halves
• ½ tsp freshly ground pepper
• 1 tsp Thyme
• 1 large garlic clove, minced
• 12 arugula leaves, tough stems removed
• 1 ½ tsp of parsley
• 1 cup panko bread crumbs
• 1 tsp dried oregano
• 1 tsp dried rosemary, crumbled
• 3 Tbsp extra-virgin olive oil
• Oil spray