Summer italian stuffed chicken
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Summer italian stuffed chicken
  Italian    Chicken    Poultry  
Last updated 6/12/2012 12:53:34 AM. Recipe ID 15399. Report a problem with this recipe.
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      Title: Summer italian stuffed chicken
 Categories: Italian, Poultry
      Yield: 4 Servings
 
      4    Broiler-fryer chicken breast
           -halves,boned,skinned
    1/2 c  Plus 1/3 cup bottled
           -oil-vinegar dressing
      1 sm Head radicchio,torn into
           -bite-size pieces
      1 sm Bunch watercress,cut into
           -bite-size pieces
    1/4 c  Fresh basil
      2    Plum tomatoes,thinly sliced
      1 tb Water
      1    Egg
    2/3 c  Seasoned Italian bread
           -crumbs
    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.
  
  Serves 4.
 




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Recipe ID 15399 (Apr 03, 2005)

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