Joyce's Stuffed Chicken

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

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1  cup  Italian dressing, divided (I like Kraft's Zesty)
• 1  head radicchio, torn into bite sizes
• 1  bunch watercress, cut into bite sizes
• 1⁄4 cup fresh basil, chopped
• 2  plum tomatoes, thinly sliced
• 1  tablespoon water
• 1  egg
• 2⁄3 cup  Italian seasoned breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 4  tablespoons olive oil

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.