Stuffed chicken thighs on a bed of arugula:
4-6 skinless boneless chicken thighs
1/2 c goat cheese
1/4 c sun dried tomatoes
1/4 c chopped walnuts
6 basil leaves chopped
1garlic clove minced
1t lemon zest
Arugula
Roasted red bell pepper
Lemon
Kitchen string or toothpicks
Pat dry the chicken thighs season and set aside
Mix together the following 6 ingredients in a bowl
Divide mixture and spoon into the center of each thigh, then tie them or use toothpicks to hold the shape
Brown in a cast iron skillet, turn the thighs over gently and finish in the oven at 375 for about 30 minutes.
divide the arugula, top with sliced bell peppers and place the thighs onto your salad.
Dress with fresh lemon and a good olive oil, salt and pepper.