BASIL CHICKEN OVER GREENS

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Basil Chicken over Greens image

This eye-catching salad entree pairs basil-stuffed chicken breasts with sliced fennel and salad greens. "It's one of my favorite ways to serve chicken. -Marie Rizzo, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

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 large egg
1 tablespoon water
2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Chopped fennel fronds, optional

Steps:

  • 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., 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., 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.

Nutrition Facts :

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