Summer Italian Stuffed Chicken

Yields:	4 servings
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	Preparation	35 minutes
	Cooking	10 minutes
	Ready In	2 hours

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Ingredients

4	each	chicken breasts	broiler-fryer, halves,boned,skinned
1/2	cup	salad dressing, vinaigrette	plus 1/3 cup extra
1	each	radicchio	small head, torn into bite sized pieces
1	each	watercress	small bunch, torn into bite sized pieces
1/4	cup	basil	fresh
2	each	italian plum (roma) tomatoes	thinly sliced
1	tablespoon	water
1	each	egg
2/3	cup	bread crumbs	italian style
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
4	tablespoons	olive oil
4	x	tomato	rosettes, for garnish

Directions

On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 inch 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.