This recipe for Summer Italian Stuffed Chicken was submitted by Melissa Mathie, Morrice, MI.

Summer Italian Stuffed Chicken

4 boneless, skinless chicken breast halves
1/2 cup, plus 1/3 cup bottled oil-vinegar dressing
1 small head radicchio, tom into bite-size pieces
1 small bunch watercress, cut into bite-size pieces
1/4 cup fresh basil
2 plum tomatoes thinly sliced
1 tablespoon water
1 large egg
2/3 Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
4 tablespoons olive oil

Tomato rosettes

1. With meat mallet or similar meat flattening utensil, pound chicken to 1/4 inch thickness; place in large baking pan. Add 1/2 cup of the oil-vinegar dressing; toss to mix.
2. Arrange radicchio mixture on platter; refrigerate.
3. Remove chicken from dressing; drain. Cut each chicken breast in halve crosswise. Place an even amount of basil and tomato on each of the 4 pieces of chicken; top each piece with remaining half of breast. With texture side of mallet, pound edges together to seal.
4. In shallow dish, beat water and egg.
5. On wax paper, mix breadcrumbs and Parmesan cheese.
6. Dip chicken, one piece at a time, in egg mixture and then in bread crumb mixture.
7. In large frypan, place oil, heat over medium-high temperature. Add chicken and cook about 10 minutes or until brown and fork can be easily inserted with ease.
8. Arrange chicken on radicchio mixture. Garnish with tomato rosettes.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.