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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,” writes Marie Rizzo of Interlochen, Michigan.

4 ServingsPrep: 40 min. + marinating Cook: 15 min.

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

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

2 of 2

Basil Chicken over Greens (continued)

Directions (continued)

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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.