Summer Italian Stuffed Chicken

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 medium broiler-fryer chicken breast --halves -- boned,skinned
1/2 cup plus 1/3 cup bottled -- oil-vinegar dressing
1 small radicchio -- torn into
1 bunch watercress -- cut into
1/4 cup fresh basil
2 medium plum tomatoes -- thinly sliced
1 tablespoon water
1 large egg
2/3 cup seasoned italian bread -- crumbs
1/2 cup parmesan cheese
4 tablespoons olive oil
3 medium tomato rosettes

Preparation / Directions:

On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4" thickness; place in large baking pan. Add 1/2 cup oil-vinegar dressing and turn to coat. Cover and refrigerate In medium bowl, place radicchio and watercress; add remaining 1/3 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes