Basil Chicken over Greens |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This eye-catching salad entree pairs basil-stuffed chicken breasts with sliced fennel and salad greens. âItâs one of my favorite ways to serve chicken. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/2 cup plus 1/3 cup italian salad dressing, divided |
1 package (10 ounces) italian-blend salad greens |
1 medium fennel bulb, sliced |
1/4 cup minced fresh basil |
2 plum tomatoes, chopped |
1 egg |
1 tablespoon water |
2/3 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
2 tablespoons olive oil |
chopped fennel fronds, optional |
Directions:
1. Flatten chicken to 1/4-in. thickness; place in a large resealable plastic bag. Add 1/2 cup salad dressing; seal bag and turn to coat. Refrigerate for 30 minutes. Arrange salad greens and fennel slices on a serving platter; drizzle with remaining dressing. Cover and refrigerate.
2. Drain and discard marinade from chicken. Place 1 tablespoon of basil on each piece of chicken; top with tomatoes. Roll up jelly-roll style, starting with a short side; tie with kitchen string. In a shallow bowl, beat egg and water. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg mixture, then roll in crumb mixture.
3. In a large nonstick skillet over medium heat, cook chicken in oil on all sides for 15-20 minutes or until juices run clear. Slice and arrange over greens. Garnish with fennel fronds if desired. Yield: 4 servings.
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