Artichoke and Goat Cheese-Stuffed Chicken

Randy Mayor
The chicken is sliced and served over a bed of dressed greens, creating a dinner salad.

Yield:

4 servings

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

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.

Note:

David Bonom,

June 2006