BASIL CHICKEN OVER GREENS
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
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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