4 broiler-fryer chicken
breast halves, boned, skinned
1/2 cup, plus 1/3 cup bottled oil-vinegar dressing
1 small head radicchio, tom into bite-size pieces
1 small bunch watercress, cut into bite-size pieces
1/4 cup fresh basil
2 plum tomatoes thinly sliced
1 tablespoon water
1 large egg
2/3 Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
4 tablespoons olive oil tomatoe rosettes
With meat mallet or similar
meat flattening utensil, pound chicken to 1/4 inch thickness;
place in large baking pan. Add 1/2 cup of the oil-vinegar dressing;toss
to mix.
Arrange radicchio mixture
on platter; refrigerate.
Remove chicken from dressing;
drain. Cut each chicken breast in halve crosswise. Place an even
amount of basil and tomato on each of the 4 pieces of chicken;
top each piece with remaining half of breast. With texture side
of mallet, pound edges together to seal.
In shallow dish, beat
water and egg.
On wax paper, mix breadcrumbs
and Parmesan cheese.
Dip chicken, one piece
at a time, in egg mixture and then in bread crumb mixture.
In large frypan, place
oil, heat over medium-high temperature. Add chicken and cook
about 10 minutes or until brown and fork can be easily inserted
with ease.
Arrange chicken on radicchio
mixture. Garnish with tomato rosettes.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Melissa Mathie, Morrice, MI