Artichoke And Goat Cheese-Stuffed Chicken

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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

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