Summer Italian Stuffed Chicken
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4 Broiler-fryer chicken breast halves,boned,skinned

1/2 c Plus 1/3 cup bottled oil-vinegar dressing

1 sm Head radicchio,torn into bite-size pieces

1 sm Bunch watercress,cut into bite-size pieces

1/4 c Fresh basil

2 Plum tomatoes,thinly sliced

1 tb Water

1 Egg

2/3 c Seasoned Italian bread crumbs

1/2 c Parmesan cheese

4 tb Olive oil

Tomato rosettes

On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4" thickness; place in large baking pan. Add 1/2 cup oil-vinegar dressing and turn to coat. Cover and refrigerate In medium bowl, place radicchio and watercress; add remaining 1/3 cup oil-vinegar dressing and toss to mix. Arrange mixture on platter; refrigerate. Remove chicken from oil-vinegar dressing; drain. Cut each chicken breast in half, crosswise. Place an even portion of basil and tomatoes on each of four pieces of chicken; top each piece of chicken with remaining half of breast and with textured side of meat mallet, pound edges together to seal. In shallow dish, beat water and egg. On wax pepper, mix bread crumbs and Parmesan cheese. Dip chicken, one piece at a time, in egg mixture then in bread crumb mixture. In large frying pan, place oil and heat over medium-high temperature. Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease. Arrange chicken on top of radicchio mixture. Garnish with tomato rosettes.