Loading...Ingredients
Units Scale
- 4 (1 oz.) slices of French bread
- vegetable cooking spray
- 1/2 teaspoon garlic powder
- 2 pounds boneless chicken breasts
- 1/3 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1 Tablespoon olive oil
- 1 teaspoon anchovy paste
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon minced garlic
- 9 cups Romaine lettuce
- 1/4 cup Grated Parmesan cheese
Instructions
- Trim bread crusts and discard. Cut bread into 1-inch cubes.
- Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well.
- Bake at 350 degrees F for 15 minutes or until lightly browned and set aside.
- Coat a large nonstick skillet with cooking spray; place over med-high heat until hot. Add chicken halves; sauté 6 minutes on each side or until well done.
- Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.
- Combine lemon juice and the next 5 ingredients in a container of an electric blender. Cover and process until smooth.
- Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.
- In a large salad bowl, place the lettuce. Drizzle the remaining lemon juice mixture over the lettuce and toss well.
- Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.