Walnut-Crusted Chicken Breasts

* such as baby mustard greens, red endive, and Chinese cabbage, or torn mixed greens

Preheat oven to 400 degrees F.

Place each chicken breast half between 2 pieces of plastic wrap. Pound breasts lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Spread one-fourth of the cheese in the center of each breast. Sprinkle with green onion.

Fold in sides of chicken, then roll up from one of the short ends, pressing edges to seal. Secure with wooden toothpicks, if necessary.

In a shallow dish, combine egg, water, salt and pepper. Beat with a whisk or fork until well blended. Set aside.

In another shallow dish, combine bread crumbs and walnuts. Coat chicken rolls with flour. Dip chicken in egg mixture, then in walnut mixture to coat all sides.

Place chicken, seam-side down, in a 2-quart square baking dish. Drizzle with melted margarine or butter. Bake uncovered for 20 to 25 minutes or until chicken is tender and no longer pink inside.

Top the chicken rolls with mixed baby greens. Return to oven. Bake about 1 minute more or until the greens just begin to wilt.

Remove from oven. Sprinkle greens with the balsamic vinegar.