MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer Italian Stuffed Chicken
Categories: Poultry, Vegetables, Breads, Stuffing, Cheese
Yield: 4 Servings

4 Chicken breast halves; boned
- skinned
1/2 c + 1/3 c bottled oil-vinegar
- salad dressing
1 sm Head radicchio; in bite-size
- pieces
1 sm Bunch watercress; into bite
- size pieces
1/4 c Fresh basil
2 Plum tomatoes; thin sliced
1 tb Water
1 lg Egg
2/3 c Seasoned Italian breadcrumbs
1/2 c Parmesan cheese
4 tb Olive oil
Tomato rosettes

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.

From: http://www.recipesource.com

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-- Sean

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