2 Tbs. extra-virgin olive oil, plus more for greasing
5 oz. fontina cheese, preferably fontina Val d'Aosta
4 boneless, skinless chicken breast halves, each about 7 oz.
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 large garlic clove, minced
16 arugula leaves, tough stems removed
1 cup panko bread crumbs
1 tsp. dried oregano
1 tsp. dried rosemary, crumbled
1 lemon, cut into 8 wedges
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