French Chateau Chicken - cooking recipe

Ingredients

1 (6 1/4 ounce) box long grain and wild rice blend, prepared according to package directions
4 (5 -6 ounce) boneless skinless chicken breast halves, pounded to 1/2 inch thickness
salt and pepper
2 roasted small red peppers
4 ounces black pepper boursin cheese
4 thick cut slices of maple smoked bacon (can sub regular bacon)
1/4 cup melted butter
1/8 cup olive oil
4 handfuls spring greens or 4 mixed greens
dried cranberries
toasted pine nuts

Preparation

Preheat oven to 350 degrees.
Season with salt and pepper pounded chicken breasts.
Cut each roasted red pepper in half (top to bottom) and place one piece on each breast.
Spread 1/2 cup of cooked rice on top of red pepper on each breast. Crumble boursin cheese over the rice. Roll chicken into a tight bundle. Wrap each bundle with bacon. Secure with toothpicks if necessary. Brush with the mixture of melted butter and olive oil.
Bake at 350 degrees for 30-45 minutes. While the chicken is baking, divide the spring greens between 4 plates. Sprinkle the pine nuts and dried cranberries over the greens. When the breasts are done, serve whole or sliced over the greens.