Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

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

David Bonom
Recipe by Cooking Light June 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl; stir until well blended.

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  • 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.

Nutrition Facts

348 calories; calories from fat 20%; fat 7.7g; saturated fat 2.9g; mono fat 2.5g; poly fat 0.8g; protein 47.2g; carbohydrates 21.2g; fiber 3.1g; cholesterol 105mg; iron 4.3mg; sodium 882mg; calcium 97mg.
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