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Summer Italian Stuffed Chicken




Source of Recipe


Marla


List of Ingredients




Summer Italian Stuffed Chicken
4 Servings

4 skinless boneless chicken breast halves
1/2 cup bottled oil-vinegar dressing
1/3 cup bottled oil-vinegar dressing
1 small head radicchio, torn into bite-size pieces
1 small watercress bunch, cut into bite-size pieces
1/4 cup fresh basil
2 plum tomatoes, thinly sliced
1 tablespoon water
1 egg
2/3 cup Italian seasoned bread crumbs
1/2 cup Parmesan cheese
4 tablespoons olive oil
tomato rosettes, for garnish




Recipe



1. With meat mallet or similar flattening utensil, pound chicken to
1/4-inch thickness; place in large baking pan. 2. Add 1/2 cup of
the oil-vinegar dressing; turn to coat, cover and refrigerate 30
minutes.
3. In medium bowl, place radicchio and watercress; add remaining
1/3 cup oil-vinegar dressing; toss to mix. Arrange radicchio
mixture on platter; refrigerate.
4. Remove chicken from dressing; drain. Cut each chicken breast
half in half crosswise.
5. Place an even portion of basil and tomatoes on each of 4 pieces
of chicken; top each piece with remaining half of breast. With
textured side of mallet, pound edges together to seal.
5. In shallow dish, beat water and egg. On wax paper, mix
breadcrumbs and Parmesan cheese.
6. Dip chicken, one piece at a time, in egg mixture and then in
breadcrumb mixture.
7. In large frypan, place oil; heat over medium-high temperature.
Add chicken and cook about 10 minutes or until brown and fork can be
inserted with ease.
8. Arrange chicken on radicchio mixture. Garnish with tomato
rosettes