Summer Italian Stuffed Chicken

Course : Chicken
Serves: 4
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4 medium skinless boneless chicken breast halves
1/2 cup bottled oil-vinegar dressing
1/3 cup bottled oil-vinegar dressing
1 small radicchio -- torn into bite-size
1 small watercress bunch -- cut into bite-size
1/4 cup fresh basil
2 medium plum tomato -- thinly sliced
1 tablespoon water
1 large egg
2/3 cup seasoned bread crumbs -- italian
1/2 cup parmesan cheese
4 tablespoons olive oil

Preparation / Directions:

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


Nutritional Information:

394 Calories (kcal); 20g Total Fat; (45% calories from fat); 36g Protein; 17g Carbohydrate; 123mg Cholesterol; 812mg Sodium

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