Summer Italian Stuffed Chicken Recipe


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Broiler fryer chicken breast halves4 , boned and skinned
 Oil vinegar dressing13 1⁄3 Tablespoon (1/2 Cup, Plus 1/3 Cup From Bottle)
 Radicchio head1 Small, torn into bite-size pieces
 Watercress3⁄4 Bunch (75 gm), cut into bite-size pieces (1 Small Bunch)
 Fresh basil1⁄4 Cup (4 tbs)
 Plum tomatoes2 , thinly sliced
 Water1 Tablespoon
 Italian seasoned breadcrumbs2⁄3 Cup (10.67 tbs)
 Parmesan cheese1⁄2 Cup (8 tbs)
 Olive oil4 Tablespoon
 Tomato rosettes2


1. With meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness place in large baking pan.
2. Into a bowl add 1/2 cup of the oil-vinegar dressing and turn the chicken to coat, cover and refrigerate 30 minutes.
3. In medium bowl, toss radicchio, watercress and remaining 1/3 cup oil-vinegar dressing to mix.
4. On the platter arrange radicchio mixture and refrigerate.
5. Remove chicken from dressing, drain and cut each chicken breast half in half crosswise.
6. On each of 4 pieces of chicken place an even portion of basil and tomatoes, top each piece with remaining half of breast and using textured side of mallet, pound edges together to seal.
7. In shallow dish, beat water and egg and on wax paper, mix breadcrumbs and Parmesan cheese.
8. Dip the chicken, one piece at a time, in egg mixture and then in breadcrumb mixture and in a large frypan, in oil heated to over medium-high temperature fry the chicken about 10 minutes or such that and fork can be inserted with ease.

9. To serve arrange chicken on radicchio mixture and garnish with tomato rosettes.