Preheat oven broiler. Prepare vinaigrette. In a large bowl combine salad greens, onion, carrot and bell pepper; chill. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.
Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 333 (60%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 7g|
|Cholesterol 139.4mg||43 %|
|Sodium 307.2mg||11 %|
|Potassium 642.5mg||17 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.8g|
|Protein 45.9g||66 %|
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Calories per serving: 557
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