1 small head radicchio, torn into bite-size pieces

1 small watercress bunch, cut into bite-size pieces

1/4 cup fresh basil

2 plum tomatoes, thinly sliced

1 tablespoon water

1 egg

2/3 cup Italian seasoned bread crumbs

1/2 cup Parmesan cheese

4 tablespoons olive oil

tomato rosettes, for garnish

1.  With meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness; place in large baking pan.  2.  Add 1/2 cup of the oil-vinegar dressing; turn to coat, cover and refrigerate 30 minutes. 

3.  In medium bowl, place radicchio and watercress; add remaining 1/3 cup oil-vinegar dressing; toss to mix.   Arrange radicchio mixture on platter; refrigerate.

4.   Remove chicken from dressing; drain.  Cut each chicken breast half in half crosswise.

5.   Place an even portion of basil and tomatoes on each of 4 pieces of chicken; top each piece with remaining half of breast.  With textured side of mallet, pound edges together to seal. 

5.  In shallow dish, beat water and egg.  On wax paper, mix breadcrumbs and Parmesan cheese.

6.   Dip chicken, one piece at a time, in egg mixture and then in breadcrumb 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 inserted with ease. 

8.  Arrange chicken on radicchio mixture.  Garnish with tomato rosettes

Amount Per Serving
Calories  701        Calories from Fat  443
Percent Total Calories From:
Fat   63%        Protein   23%         Carb.  13%

Vitamin A    104%      Vitamin C   68%       Calcium   0%      Iron    18%



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