Basil Chicken Over Greens

Name: Basil Chicken Over Greens
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 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

12 ingredients

4 steps

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 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

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
4

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.