MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: SUMMER ITALIAN STUFFED CHICKEN
  Categories: Italian, Poultry
       Yield: 4 Servings
  
    4.00    Broiler-fryer chicken breast
            -halves,boned,skinned
    0.50 c  Plus 1/3 cup bottled
            -oil-vinegar dressing
    1.00 sm Head radicchio,torn into
            -bite-size pieces
    1.00 sm Bunch watercress,cut into
            -bite-size pieces
    0.25 c  Fresh basil
    2.00    Plum tomatoes,thinly sliced
    1.00 tb Water
    1.00    Egg
    0.67 c  Seasoned Italian bread
            -crumbs
    0.50 c  Parmesan cheese
    4.00 tb Olive oil
            Tomato rosettes
  
   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.
  
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