Joyces Stuffed Chicken Recipes
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!
Provided by Mrs.Jack
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange chicken on radicchio/watercress mixture.
Nutrition Facts : Calories 576, Fat 37.6, SaturatedFat 7.7, Cholesterol 132.5, Sodium 1613.6, Carbohydrate 21.9, Fiber 1.5, Sugar 7.1, Protein 37.2
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