Jeannie's Stuffed Chicken Breasts

I love stuffed Chicken Breasts but they can be so high calorie.  This recipe comes from my gorgeous cousin Jeannie who is very health conscience.  This would be a great dish to serve on a date night, not too heavy but impressive on a plate!  I would serve with a salad and some couscous.  The photo is Jeannie, her beau Bill, Megan and Alex at our rehearsal cocktail party.  

2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through the thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.

Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.