6 (4 ounce) skinless boneless chicken breast halves
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon anchovy paste (optional)
1/4 teaspoon freshly ground pepper
1 /4 teaspoon salt
5 cloves garlic
9 cups torn pieces Romaine lettuce
1/4 cup freshly grated Parmesan cheese
Directions
Trim crusts from bread and cut bread into 1-inch cubes
Arrange
cubes on a baking pan
Spray with cooking spray and sprinkle
with garlic powder; toss well
Bake at 350 degrees for 15 minutes
or until lightly browned; set aside to cool
Trim chicken breasts
and pound to an even thickness
Rotate in the Flat Standard
Basket for 20 minutes or until chicken is cooked through
Cut
chicken across into thin slices; set aside to cool.
Combine lemon juice, vinegar, olive oil, Anchovy paste, pepper,
salt and garlic in blender and process until smooth
Add 1/4 cup
dressing to chicken, tossing to coat
Place lettuce in large bowl
and drizzle and toss with remaining dressing
Serve lettuce
topped with chicken strips, grated cheese and croutons.
