Summer Italian Stuffed Chicken

Name: Summer Italian Stuffed Chicken
Total time: P2H
Yield: 4
Cuisine: Italian
Ingredients: chicken breasts; salad dressing, vinaigrette; radicchio; watercress; basil; italian plum (roma) tomatoes; water; eggs; bread crumbs; parmesan, parmigiano-reggiano cheese, grated; olive oil; tomatoes

Yield

4 servings

Prep

35 min

Cook

10 min

Ready

2 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts broiler-fryer, halves,boned,skinned
½	cup	salad dressing, vinaigrette plus 1/3 cup extra	*
1	each	radicchio small head, torn into bite sized pieces	*
1	each	watercress small bunch, torn into bite sized pieces	*
¼	cup	basil fresh	*
2	each	italian plum (roma) tomatoes thinly sliced
1	tablespoon	water
1	each	eggs
⅔	cup	bread crumbs italian style
½	cup	Parmesan cheese
4	tablespoons	olive oil
4	x	tomatoes rosettes, for garnish	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts broiler-fryer, halves,boned,skinned
118	ml	salad dressing, vinaigrette plus 1/3 cup extra	*
1	each	radicchio small head, torn into bite sized pieces	*
1	each	watercress small bunch, torn into bite sized pieces	*
59	ml	basil fresh	*
2	each	italian plum (roma) tomatoes thinly sliced
15	ml	water
1	each	eggs
158	ml	bread crumbs italian style
118	ml	Parmesan cheese
6E+1	ml	olive oil
4	x	tomatoes rosettes, for garnish	*

Directions

On hard surface, with meat mallet or similar flattening utensil, pound chicken to ¼ inch thickness; place in large baking pan.

Add ½ cup oil-vinegar dressing and turn to coat.

Cover and refrigerate.

In medium bowl, place radicchio and watercress; add remaining ⅓ cup oil-vinegar dressing and toss to mix.

Arrange mixture on platter; refrigerate.

Remove chicken from oil-vinegar dressing; drain.

Cut each chicken breast in half, crosswise.

Place an even portion of basil and tomatoes on each of four pieces of chicken; top each piece of chicken with remaining half of breast and with textured side of meat mallet, pound edges together to seal.

In shallow dish, beat water and egg.

On wax pepper, mix bread crumbs and parmesan cheese.

Dip chicken, one piece at a time, in egg mixture then in bread crumb mixture.

In large frying pan, place oil and heat over medium-high temperature.

Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease.

Arrange chicken on top of radicchio mixture.

Garnish with tomato rosettes.