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Artichoke and Goat Cheese-Stuffed Chicken
Servings 1
Calories 358 kcal
Ingredients
- 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup crumbled goat cheese (2 ounces)
- 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 skinless (6-ounce) boneless chicken breast halves
- 1/8 tsp salt
- 1/4 tsp freshly ground black pepper divided
- 3 quarts water
- 6 cups mixed baby greens
- 1 1/2 Tbs fresh lemon juice
- 1 1/2 tsp extravirgin olive oil
Instructions
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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.
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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.
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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.
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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.
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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.
