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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from the Kosher Palette. It's really healthy and comes out delicious every time! An eye-catching way to present this dish is to toss the romaine with the dressing and place in the center of a large serving plate. Slice the chicken into 1-inch strips and place in the center of the greens and sprinkle with croûtons. Decorate the rim with halved or quartered yellow and red cherry tomatoes. Ingredients:
1 tablespoon dijon mustard |
1 tablespoon mayonnaise |
4 boneless chicken breasts |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup crushed corn flakes |
2 teaspoons olive oil |
1 head romaine lettuce, torn into pieces |
1 garlic clove |
1 lemon |
2 tablespoons olive oil |
1/3 cup chicken broth |
2 teaspoons dijon mustard |
1 teaspoon steak sauce or 1 teaspoon worcestershire sauce |
1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Combine mustard and mayonnaise in a small bowl; set aside.
3. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a mean mallet. Sprinkle with salt and pepper, brush with mustard mixture.
4. Cover chicken with corn flakes and place on a lightly greased baking sheet. Drizzle each piece of chicken with 1/2 tsp oil.
5. Bake for 5-10 minutes on each side or until chicken is done. Cut chicken into strips.
6. Caesar Dressing: Mash garlic in a wooden salad bowl with a spoon. Cut lemon in half and squeeze juice into bowl, mixing with garlic.
7. Whisk in olive oil. Add broth, mustard, steak sauce, and pepper; whisk until well blended.
8. Combine chicken, lettuce, and dressing in a large bowl, tossing well.
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