Artichoke And Goat Cheese-Stuffed Chicken

• 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

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.

italianseasoned breadcrumbs, goat cheese, fresh basil, hearts, red bell pepper, skinless, salt, freshly ground black pepper, water, mixed baby greens, lemon juice, extravirgin olive oil

Taken from www.myrecipes.com/recipe/artichoke-goat-cheese-stuffed-chicken (may not work)