- 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/4 cup chopped fresh basil
- 6 canned artichoke hearts, rinsed, drained, and chopped
- 1 red bell pepper, bottled, roasted, rinsed, drained, and chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, divided
- 3 quarts water
- 6 cups mixed baby greens
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons extravirgin olive oil
- calories 348
- caloriesfromfat 20 %
- fat 7.7 g
- satfat 2.9 g
- monofat 2.5 g
- polyfat 0.8 g
- protein 47.2 g
- carbohydrate 21.2 g
- fiber 3.1 g
- cholesterol 105 mg
- iron 4.3 mg
- sodium 882 mg
- calcium 97 mg
How to Make It
Combine first 5 ingredients in a medium bowl; stir until well blended.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half.