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Ingredientes
- 2 Tbsp. lemon juice
- 4 x boned, skinned chicken breast halves (about 6 ounce. each)
- 1/2 c. Grated Parmesan Cheese
- 1/2 tsp anchovy paste
- 1/4 c. Safeway Verdi Extra virgin olive oil
- 1/2 tsp Dijon Mustard
- 1 x clove garlic, chopped or possibly pressed
- 12 c. (about 10 ounce.) bite-size pcs romaine lettuce, rinsed and crisped
- 2 c. purchased Caesar or possibly plain croutons
- 1/4 tsp pepper
- 1/4 tsp salt
Direcciones
- 1. In a shallow bowl, combine 1/4 c. of the cheese, pepper, and salt. Rinse chicken and pat dry. Turn each piece in cheese mix to coat completely. Pat any remaining coating on chicken.
- 2. Arrange chicken in a lightly oiled 9- by 13 inch baking pan. Bake in a 450 oven till meat in thickest part is no longer pink; cut to test (15 to 17 min). Let cold slightly.
- 3. Meanwhile, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add in lettuce, remaining 1/4 c. cheese, and croutons; toss to coat. Divide salad among 4 individual plates.
- 3. Cut each chicken breast diagonally into 5 strips; carefully arrange one sliced breast atop each salad. Garnish with lemon slices, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 193g | |
| Calories 525 | |
| Calories from Fat 167 | 32% |
| Total Fat 18.97g | 24% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.01g | |
| Cholesterol 71mg | 24% |
| Sodium 1824mg | 76% |
| Potassium 313mg | 9% |
| Total Carbs 50.1g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.23g | 1% |
| Protein 37.48g | 60% |
