Chicken, Goat Cheese and Arugula Terrine
Grease a terrine mold or loaf pan. Cut the chicken breasts lengthwise into narrow strips, season with salt, pepper and then arrange 1/2 in the bottom of the greased mold. Rinse the arugula, shake dry and puree with the oil. Mix in the goat cheese, season with salt and pepper and then spread over the chicken meat in the mold. Arrange the remaining chicken over top and cover the mold with foil.
Preheat the oven to 180°C (approximately 350°F). Place the terrine mold in a deep roasting pan and then fill with pan about 1 cm (approximately 1/3 inch) high with boiling water. Bake for about 45 minutes. Let cool slightly before serving.