Summer Italian Stuffed Chicken

This vibrant Summer Italian Stuffed Chicken combines tender, pounded chicken breasts with a fresh filling of sweet basil and juicy plum tomatoes. The chicken is coated in a savory Parmesan and breadcrumb crust, then pan-fried to golden perfection. Served atop a crisp salad of radicchio and watercress dressed in oil and vinegar, this dish offers a delightful contrast of warm, crispy textures and cool, peppery greens. It is an elegant yet approachable main course that brings bright, home-style Italian flavors to your table. Perfect for summer dinners, potlucks, or when you want a satisfying meal that feels light but substantial. The combination of herbs, cheese, and fresh vegetables makes it a crowd-pleaser for weeknights or special occasions.

Cooking Method: Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 165.0

Description

This vibrant Summer Italian Stuffed Chicken combines tender, pounded chicken breasts with a fresh filling of sweet basil and juicy plum tomatoes. The chicken is coated in a savory Parmesan and breadcrumb crust, then pan-fried to golden perfection. Served atop a crisp salad of radicchio and watercress dressed in oil and vinegar, this dish offers a delightful contrast of warm, crispy textures and cool, peppery greens. It is an elegant yet approachable main course that brings bright, home-style Italian flavors to your table. Perfect for summer dinners, potlucks, or when you want a satisfying meal that feels light but substantial. The combination of herbs, cheese, and fresh vegetables makes it a crowd-pleaser for weeknights or special occasions.

Ingredients

4 Broiler-fryer chicken breast halves, boned and skinned
0.66 cup Italian oil-and-vinegar salad dressing
1 small head radicchio, torn into bite-size pieces
1 small bunch watercress, cut into bite-size pieces
0.25 cup fresh basil leaves
2 plum tomatoes, thinly sliced
1 tablespoon water
1 large egg
0.66 cup seasoned Italian bread crumbs
0.5 cup grated Parmesan cheese
4 tablespoons olive oil
1 tomato, sliced for rosettes (for garnish)

Directions

1
Place chicken breasts on a hard surface and pound with a meat mallet to a 1/4-inch thickness.
2
Place the pounded chicken in a large baking pan and pour 1/2 cup of the oil-and-vinegar dressing over it, turning to coat evenly.
3
Cover the pan and refrigerate the chicken for at least 30 minutes.
4
In a medium bowl, combine the radicchio and watercress.
5
Add the remaining 1/3 cup of oil-and-vinegar dressing to the greens and toss to coat.
6
Arrange the dressed salad on a serving platter and refrigerate until ready to serve.
7
Remove the chicken from the dressing and drain off any excess liquid.
8
Cut each chicken breast in half crosswise to create eight smaller pieces.
9
Place an even portion of fresh basil and sliced tomatoes on four of the chicken pieces.
10
Top each filled piece with a remaining half of chicken breast.
11
Use the textured side of a meat mallet to gently pound the edges together, sealing the filling inside.
12
In a shallow dish, whisk together the water and egg.
13
On a plate or wax paper, mix the bread crumbs and Parmesan cheese.
14
Dip each stuffed chicken piece first into the egg mixture, then into the breadcrumb mixture, coating evenly.
15
Heat olive oil in a large frying pan over medium-high heat.
16
Add the chicken to the pan and cook for about 10 minutes, turning once, until golden brown and cooked through.
17
Arrange the cooked chicken on top of the radicchio salad.
18
Garnish with tomato rosettes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 165.0kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 85.0mg29%
Sodium 74.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.0g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure chicken is cooked to an internal temperature of 165F (74C) for safety.

If chicken breasts are very thick, pound them carefully to ensure even cooking and easier stuffing.

You can substitute arugula or mixed greens for the radicchio and watercress if preferred.

For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.

The salad can be prepared ahead of time and kept chilled until just before serving to maintain crispness.

Keywords: chicken, italian, stuffed, breaded, pan-fried, basil, tomato, parmesan, radicchio, salad, summer, dinner, easy, protein, weeknight, crispy, fresh, herbs

Read it online: https://www.chefs-mate.com/recipe/summer-italian-stuffed-chicken/