Breaded Chicken Salad with Berries

• 1 lemon
• 1/2 cup white whole wheat flour
• 1/4 cup finely chopped fresh basil, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 2 eggs
• 6 boneless skinless chicken thighs (1-1/2 lb.), cut into thin strips Safeway 1 lb For $1.99 thru 02/09
• 2 Tbsp. oil
• 4 cups tightly packed mixed Italian greens
• 1 head radicchio, torn into bite-size pieces
• 1 cup sliced strawberries Safeway 1 lb For $3.99 thru 02/09
• 1 cup raspberries
• 1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Grate enough lemon peel to measure 1 Tbsp.
2. Reserve 1 Tbsp.
3. lemon juice for later use.
4. Mix zest with flour, and half each of the basil and cheese in shallow dish.
5. Whisk eggs in separate shallow dish until blended.
6. Dip chicken, 1 strip at a time, in flour mixture, then in eggs; shake chicken gently to remove excess egg, then dip in flour again.
7. Heat oil in large skillet on medium-high heat.
8. Add chicken; cover.
9. Cook on medium heat 6 to 8 min.
10. or until done.
11. Cool slightly.
12. Meanwhile, toss salad greens with radicchio, berries, and remaining basil and cheese.
13. Add dressing and reserved lemon juice; mix lightly.
14. Spoon chicken over salad; sprinkle with nuts.

lemon, whole wheat flour, fresh basil, parmesan cheese, eggs, chicken, oil, italian greens, radicchio, raspberries

Taken from www.kraftrecipes.com/recipes/breaded-chicken-salad-berries-189950.aspx (may not work)