Bart's Recipes
Heat a dry skillet over medium-high heat and toast the pine nuts until golden brown for two to three minutes. Shake the pan regularly to prevent burning. Remove the nuts directly from the pan and let them cool on a plate. Rinse the arugula under cold running water and pat it completely dry with paper towels.
Lay the thin chicken fillet slices flat on a cutting board or clean work surface. Distribute the dry arugula in equal amounts over the meat, staying slightly away from the edges. Then roll each chicken slice tightly so that the arugula is well enclosed and it forms a compact roll.
Arrange the chicken rolls next to each other on a plate or platter. Drizzle the meat with the extra virgin olive oil and sprinkle the cooled pine nuts over it. Season the whole dish to taste with salt and freshly ground black pepper and serve immediately.
