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Title: Summer Italian Stuffed Chicken
Yield: 4 Servings

Ingredients

      4    broiler-fryer chicken breast
           - halves; ,boned,skinned
    1/2 c  plus 1/3 cup bottled
           -oil-vinegar dr; essing
      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
      1    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.

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