Pre-heat oven to 375. In a casserole dish line the chicken breasts and drizzle with olive oil. Season both sides with salt, black pepper and granulated garlic. Cover the pan with foil and cook for 45 minutes
Shred the chicken with two forks, or a hand mixer, until finely shredded.
In a bowl mix together the mayo, pecorino Romano and the chives cut into small pieces. Measure the chives with your heart :) As long as you have a few tablespoons worth, you're good to go!
Chop the onion and sautée in a frying pan with a Tbsp of olive oil until they are fully cooked. Add in the arugula and stir well. If the onions begin to stick add another Tbsp of olive oil. Cook until they are fully wilted.
Mix the shredded chicken with the arugula mixture. If you would like stir in 1-2 tsp of red chili flakes for a subtle kick. Put the mixture in a casserole dish
Styling suggestion: wipe the slides clean of excessive mixture, so they don't burn in the oven. This gives you a clean presentation.
Bake on 375 for 30 minutes, uncovered
When the mixture is done it should be golden on top and bubbling. Serve hot with pita, toasted baguette, cucumbers or carrot sticks!
Recipe hack, When hot, you can also stir in pasta (gluten free or regular) to make a delicious creamy pasta dish
Servings 6