Nutrition Facts
Serving Size
1
Calories
380
Total Fat
19 g
Saturated Fat
4 g
Sodium
863 mg
Total Carbohydrate
26.5 g
Dietary Fiber
5 g
Protein
28.5 g
Ingredients and Preparation
Ingredients
Measures
Whole wheat bread, sliced into ½-inch cubes
3 slices
Olive oil
2 + 2 teaspoons
Garlic cloves, minced
1 + 1
Parmesan cheese, grated
1 + 1 tablespoon
Chicken cutlets
6 ounces
Salt
¼ teaspoon
Freshly ground pepper to taste
Juice of ½ lemon
Low-fat mayonnaise
2 tablespoons
Worcestershire sauce
¼ teaspoon
Anchovy fillet, chopped (optional)
1
Romaine lettuce, washed, cut into ribbons, and dried
1 head
Directions
- Preheat the oven to 350˚F.
- In a small bowl, toss together bread cubes, 2 teaspoons olive oil, garlic, and 1 tablespoon of Parmesan cheese. Distribute croutons onto a baking sheet and bake in the oven, tossing occasionally, for about 10 minutes, until golden. Remove and let cool.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Season chicken with the salt and pepper and cook for 2-3 minutes on each side, until lightly browned and cooked through. Remove from skillet and set aside. Once chicken has cooled off a bit, slice into strips.
- In a blender, combine lemon juice, mayonnaise, Worcestershire sauce, anchovy fillet, and remaining garlic and Parmesan cheese. Process until smooth.
- Toss together lettuce and dressing and distribute onto plates. Top each plate with chicken and croutons.
