artichoke & goat cheese stuffed chicken

A little labor intensive...but well worth the work.

ARTICHOKE & GOAT CHEESE STUFFED CHICKEN

½ cup Italian seasoned breadcrumbs
½ cup (2 oz) goat cheese
¼ cup chopped fresh basil (at least)
6 canned artichoke hearts, rinsed, drained & chopped
1 red bell pepper, bottled, roasted, rinsed, drained, chopped
4 (6 oz) chicken breasts
¼ tsp salt
¼ tsp freshly ground pepper
3 quarts water

Combine first 5 ingredients in a bowl, stirring until well blended. Slice each breast lengthwise, cutting to, but not through, the other side (butterfly). Open the two sides, laying the breast flat. Place between 2 sheets of plastic wrap, pound to ¼ inch thickness using a mallet. Sprinkle the chicken w/ salt and pepper. Divide artichoke mixture into 4 equal portions, spoon each portion down center of each breast, leaving an inch border at each end. Fold the sides over the filling (like a hot dog bun around a hot dog, except the 2 sides will touch). Place a 2 ft long sheet of plastic wrap on the counter w/ the long side hanging over the edge of the counter. Place the breast on the far end of the plastic, seam side down, and tightly roll the chicken toward you (like a jelly roll). Twist the ends in opposite directions to form a cylinder and tie knots on each end. Repeat the process with a 2nd piece of plastic wrap to ensure the chicken is tight and waterproof. Bring 3 quarts water to a boil in a large pot, add chicken. Reduce heat and simmer chicken for 15 min (don’t boil). Turn occasionally. Remove from water and let stand 10 minutes. Cut into rounds and serve! We like to arrange the rounds over a bed of mixed baby greens drizzled with fresh lemon juice, olive oil & pepper.