Summer Italian Stuffed Chicken
Submitted by joshistheman
Pounded chicken breasts stuffed with fresh basil and Roma tomatoes, coated in Parmesan breadcrumbs, and pan-fried golden. Served on a bed of peppery radicchio and watercress tossed in vinaigrette.
YIELD
4 servingsPREP
35 minCOOK
10 minREADY
2 hrsThis is Italian summer on a plate. Thin chicken breasts get marinated in vinaigrette, then sandwiched around fresh basil leaves and sliced Roma tomatoes before getting the full breading treatment with Italian breadcrumbs and grated Parmesan.
A quick pan-fry in olive oil gives each stuffed breast a crispy, golden shell that cracks open to reveal a burst of warm tomato and fragrant basil inside.
The bed of radicchio and watercress dressed in oil-vinegar dressing brings a peppery, slightly bitter crunch that cuts right through the richness.
It looks like something from a trattoria but comes together in your own kitchen.
Kitchen Tips
- Pound the chicken to an even ¼ inch thickness so it cooks quickly and rolls or folds easily around the filling
- Seal the edges by pressing them together with the textured side of a meat mallet so the stuffing stays put
- Don’t overcrowd the pan. Cook in batches if needed so each piece gets proper contact with the hot oil
- Let the chicken rest for a minute after frying before placing it on the salad so it stays crisp
Ingredients
Directions
On hard surface, with meat mallet or similar flattening utensil, pound chicken to ¼ inch thickness; place in large baking pan.
Add ½ cup oil-vinegar dressing and turn to coat.
Cover and refrigerate.
In medium bowl, place radicchio and watercress; add remaining ⅓ 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.
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