To make the stuffing, place 1/2 cup of cream cheese into a bowl, add 1/2 a cup of arugula, 1 tbs of lemon shavings, 1 clove of crushed garlic, salt and pepper to taste. Slice the chicken breast into half without slicing all the way through.  Stuff the chicken and close it up (I used dental floss but toothpicks will work as well). Heat olive oil at medium heat and add the chicken. Cover with a smaller lid than the pan but big enough to cover the chicken.


Cook each side for about 10 minutes until it becomes golden brown.  Pour your favorite red or white wine into the pan and add corn flour and stir with the left over chicken juices to make the gravy.