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

Combine first 5 ingredients in a medium bowl; stir until well blended. 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. Yield: 4 servings

CALORIES 348 (20% from fat); FAT 7.7g (sat 2.9g,mono 2.5g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 97mg; CARBOHYDRATE 21.2g; SODIUM 882mg; PROTEIN 47.2g; FIBER 3.1g

Cooking Light, JUNE 2006