• 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B6, B9, B12, D
MineralsIodine, Fluorine, Chromium, Potassium

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (6 ounces each )

  2. 1/2 cup plus 1/3 cup Italian salad dressing, divided

  3. 1 package (10 ounces) Italian-blend salad greens

  4. 1 medium fennel bulb, sliced

  5. 1/4 cup minced fresh basil

  6. 2 plum tomatoes, chopped

  7. 1 egg

  8. 1 tablespoon water

  9. 2/3 cup seasoned bread crumbs

  10. 1/2 cup grated Parmesan cheese

  11. 2 tablespoons olive oil

  12. Chopped fennel fronds, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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 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. Yield: 4 servings.


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