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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. —Marie Rizzo, Interlochen, Michigan
  • Total Time
    Prep: 40 min. + marinating Cook: 15 min.
  • Makes
    4 servings


  • 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


  • 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.
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