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.
Exchanges
3 very lean meats; 3 fats; 1.5 starches; 1 vegetable Side Suggestions: Whole Wheat Baguette
|