Crispy Cornflake-Crusted Chicken Stuffed with Arugula
Rinse chicken breasts, pat dry, and slit horizontally with a sharp knife to create pockets. Season with salt and pepper. Rinse and chop arugula. Peel garlic. Heat butter in a pan. Press garlic through a garlic press into the pan, add arugula and stir until wilted. Let cool slightly. Stuff chicken breasts with arugula mixture and secure with toothpicks.
Dredge chicken in flour, tap to remove excess, and dip in beaten egg white. Coat chicken in cornflakes, pressing to help them adhere. Heat clarified butter in a pan. Add chicken breasts and cook, about 6 minutes per side. Bake fries according to package directions and serve with stuffed chicken breasts.