Artichoke and Goat Cheese-Stuffed Chicken

Ingredients

• ¹/₈ teaspoon salt
• ¼ teaspoon freshly ground black pepper, divided
• 3 quarts water
• ½ cup Italian-seasoned breadcrumbs
• 1 ½ teaspoons extravirgin olive oil
• 1 ½ tablespoons fresh lemon juice
• 1 red bell pepper, bottled, roasted, rinsed, drained, and chopped
• + 5 more ingredients
• • 4 (6-ounce) skinless, boneless chicken breast halves
  • 6 cups mixed baby greens
  • ½ cup (2 ounces) crumbled goat cheese
  • ¼ cup chopped fresh basil
  • 6 canned artichoke hearts, rinsed, drained, and chopped

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 o...

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