Yield: 4 servings

———————————-CHICKEN———————————-
2 Chicken breasts, whole, – chopped – boneless, skinned, halved
1/4 ts Salt
2 tb Butter
1/4 ts Pepper, coarsely ground
1/2 ts Garlic, fresh, finely

———————————-DRESSING———————————-
2 tb Parmesan cheese, freshly – grated
1 tb Lemon juice
1 tb Vinegar
1/4 ts Pepper, coarsely ground
2 tb Sour cream, light or dairy
2 tb Vegetable oil
1 tb Dijon mustard

———————————–SALAD———————————–
4 c Romaine lettuce, torn
Garlic melba rounds
1 md Tomato, ripe, sliced

Time: 30 minutes Cut each halved chicken breast lengthwise into thirds. In a 10 inch skillet melt butter until sizzling. Add chicken, garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning once, until chicken is browned and fork tender ( 7 to 10 minutes ). Meanwhile, in a small bowl stir together all dressing ingredients. In a large bowl place lettuce. Pour dressing over lettuce toss to coat. On a platter or individual salad plates place lettuce. Place tomato slices and chicken on lettuce. Arrange garlic rounds on salad. Yield: 4 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories – 330 Protein – 31g Carbohydrate – 11g Fat – 18g Cholesterol – 92mg Sodium – 448mg

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