- Preheat oven to 375°F (190°C). Butterfly chicken breasts with a sharp knife by slicing down the center into the flesh but not completely through. Spread an equal amount of the dip mix into each cavity and top with arugula.
- Lay 2 slices of prosciutto together, overlapping by ½-inch (1 cm). Repeat with remaining slices. Set each chicken breast at one end of a stack of prosciutto; roll tightly. Secure with toothpicks.
- Heat oil in a large ovenproof skillet set over medium-high heat. Cook chicken, turning often, for 2 to 3 minutes or until golden. Transfer skillet to the oven; bake for 15 minutes or until chicken is cooked through. Slice meat on the diagonal.
: To deglaze skillet bring ½ cup (125 mL) water to a boil; simmer until reduced and thickened. Serve with chicken.