1. Place chicken in resealable plastic bag. Pour dressing over, cover and seal, marinate for 12-24 hours.
2. Coat skillet with cooking spray or oil, set over low heat. Remove chicken from marinade and discard the marinade. Fry chicken for about 30 minutes.
3. Arrange chicken on platter. Place slice of mozzarella on top. Place basil leaf on top then cover with slice of tomato. Dash vinegar over platter, season with salt and pepper.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 158 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 194.9mg||60 %|
|Sodium 728mg||25 %|
|Potassium 915.5mg||24 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.7g|
|Protein 77.4g||111 %|
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Calories per serving: 511
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