Artichoke and Goat Cheese-Stuffed Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The chicken is sliced and served over a bed of dressed greens, creating a dinner salad. 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 |
Directions:
1. Combine first 5 ingredients in a medium bowl; stir until well blended.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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