| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Italian, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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