Joyce's Stuffed Chicken

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 cup italian dressing, divided (i like kraft's zesty)
• 1 head radicchio, torn into bite sizes
• 1 bunch watercress, cut into bite sizes
• 1/4 cup fresh basil, chopped
• 2 plum tomatoes, thinly sliced
• 1 tablespoon water
• 1 egg
• 2/3 cup italian seasoned breadcrumbs
• 1/2 cup grated parmesan cheese
• 4 tablespoons olive oil

Recipe

• 1 pound chicken breasts flat to 1/4" thickness. place in large baking dish. add 1/2 cup italian dressing; turn to coat. cover and refrigerate at least 30 minutes.
• 2 in medium bowl, place radicchio and watercress; add remaining 1/2 cup italian dressing and toss to mix. arrange radicchio and watercress on platter and refrigerate.
• 3 remove chicken from dressing and drain. cut each chicken breast in half crosswise. place an even portion of basil and tomatoes on each of 4 halves of chicken; top each piece of chicken with remaining half of chicken. with textured side of meat mallet, pound edges together to seal.
• 4 in shallow dish, beat water and egg. on wax paper, mix bread crumbs and cheese. dip chicken in egg mixture and then in bread crumb mixture.
• 5 in large skillet, heat oil on medium-high heat. add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease.
• 6 arrange chicken on radicchio/watercress mixture.