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  Chicken Caesar Salad

  CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
  
  Non-stick cooking spray 1 egg white
  6 oz. chicken breast 1 French bread
  ¼ c. plain bread crumbs baguette
  6 medium garlic cloves, 4 anchovies, mashed
  crushed, divided 4 tsp. worcester-
  Black pepper shire sace
  Pinch of salt 4 tsp. olive oil
  Grated rind from 1 medium 1 sm. head romaine
  lemon, ½ Tablespoon
  3 tablespoons fresh lemon lettuce, washed &
  juice, divided cut up
  ¼ med. red onion, sliced ½ cup croutons
  2 T. parmesan
  cheese
  
  Card 1 Back:
  Chicken: Preheat broiler. Line a baking
  sheet with foil and spray with non-stick cooking
  spray. Remove fat from chicken. Mix bread
  crumbs, 2 crushed garlic cloves, pepper, salt,
  lemon rind and 1 tablespoon lemon juice together
  in a small bowl. Whisk egg white lightly in a
  separate bowl. Dip chicken into egg white and
  then roll in bread crumbs. Dip in egg white
  again and roll again in bread crumbs. Place on
  prepared baking sheet and broil about 5 inches
  from heat for 5 minutes.
  Turn and broil another 5 minutes. Remove
  from oven and turn off broiler. Five minutes
  before serving, warm baguette.
  Dressing: Put anchovies, remaining lemon juic
  and garlic, Worcestershire sauce and olive oil
  
  Card 2 Front:
  SCHICKEN CAESAR SALAD, CARD NO. 2
  
  in a processor and mix, or mix and mash together
  well by hand. Place lettuce in a salad bowl
  and toss with half the dressing. Divide salad
  between two plates. Add croutons and sprinkle
  with Parmesan cheese and onion slices. Cut
  chicken into thin slices and place on top.
  Spoon remaining dressing over the top. Serve
  with warm bread.
  
  Serves 2.
  
  Calories 537; Protein 44 g; Carbohydrates 50 g;
  Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
  1,098 mg; Calories from Fat: 30%.
  
  Card 2 Back: blank
  
  ---
  
  # Chicken Caesar Salad
  
  *The Tampa Tribune*
  
  *Serves 2*
  
  ## Ingredients
  
  ### Chicken
  - Non-stick cooking spray
  - 6 oz. chicken breast
  - 1/4 cup plain bread crumbs
  - 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
  - Black pepper
  - Pinch of salt
  - Grated rind from 1 medium lemon (about 1/2 Tbsp)
  - 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
  - 1 egg white
  - 1 French bread baguette
  
  ### Dressing
  - 4 anchovies, mashed
  - Remaining 4 garlic cloves, crushed
  - Remaining 2 Tbsp fresh lemon juice
  - 4 tsp Worcestershire sauce
  - 4 tsp olive oil
  
  ### Salad
  - 1 small head romaine lettuce, washed and cut up
  - 1/4 medium red onion, sliced
  - 1/2 cup croutons
  - 2 Tbsp Parmesan cheese
  
  ## Instructions
  
  ### Chicken
  1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. Remove fat from chicken.
  3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
  4. Whisk egg white lightly in a separate bowl.
  5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
  6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
  7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
  8. Five minutes before serving, warm baguette.
  
  ### Dressing
  1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
  
  ### Assembly
  1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
  2. Add croutons and sprinkle with Parmesan cheese and onion slices.
  3. Cut chicken into thin slices and place on top.
  4. Spoon remaining dressing over the top.
  5. Serve with warm bread.