Total Time
1hr
Prep 50 mins
Cook 10 mins

My Mom gave me this recipe when I was in college-almost 30 years ago-and I still make it today! Enjoy!

Ingredients Nutrition

Directions

  1. Pound chicken breasts flat to 1/4" thickness. Place in large baking dish. Add 1/2 cup italian dressing; turn to coat. Cover and refrigerate at least 30 minutes.
  2. In medium bowl, place radicchio and watercress; add remaining 1/2 cup italian dressing and toss to mix. Arrange radicchio and watercress on platter and refrigerate.
  3. Remove chicken from dressing and drain. Cut each chicken breast in half crosswise. Place an even portion of basil and tomatoes on each of 4 halves of chicken; top each piece of chicken with remaining half of chicken. With textured side of meat mallet, pound edges together to seal.
  4. In shallow dish, beat water and egg. On wax paper, mix bread crumbs and cheese. Dip chicken in egg mixture and then in bread crumb mixture.
  5. In large skillet, heat oil on medium-high heat. Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease.
  6. Arrange chicken on radicchio/watercress mixture.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a