Stuffed Chicken Breasts with Riverbench Bedrock Chardonnay

Though the arugula is spicy, it pairs nicely with the chicken and this tart Chardonnay, and makes a warm, homey meal.

• 4 chicken breasts
• 1 ½ tbsp. olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• ¾ cup goat cheese
• 1 tbsp. chopped parsley
• 1 tbsp. chopped rosemary
• 1 small bunch arugula, chopped
• 1 tbsp. milk
• ½ cup dry white wine
• 1 cup chicken broth

Heat ½ tbsp. olive oil in a large skillet on medium high heat. A dd the onion and garlic and sauté about 2 minutes until soft.
Stir in arugula until wilted, but not cooked through. In a small bowl, combine the goat cheese, cooked onion, parsley, rosemary, and milk. Stir to combine, and season with salt and pepper.

Cut slits into the sides of each chicken breast and stuff with goat cheese mixture. Return pan to medium high heat and add remaining olive oil. Cook chicken 5 minutes per side. Add white wine and bring to a boil. Add chicken broth and cook another 8 minutes or until chicken is done.