Ceaser sauce chicken with hearts of palm -butter busters
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Minced garlic |
| ½ | teaspoon | Papa Dash lite salt, optional |
| 2 | eaches | Tb red wine vinegar |
| 2 | teaspoons | Anchovy paste |
| ½ | cup | Egg Beaters |
| 1 | teaspoon | Dry mustard |
| 2 | teaspoons | Worcestershire sauce |
| 2 | eaches | Tb lemon juice |
| ½ | cup | Roasted red peppers, drained, cut 3x1/4\" |
| 1 | can | )7oz) hearts of palm, drained |
| ½ | teaspoon | Fresh ground pepper |
| ¾ | cup | Liquid Butter Buds |
| 4 | eaches | Skinless boneless chicken breasts, boiled |
| ¾ | pounds | Zucchini, halved crosswise and cut in fingersize strips |
| 4 | eaches | (3oz) red new potatoes, skin on, quartered |
| 2 | eaches | Tb capers, drained |
| 2 | eaches | Tb minced fresh tarragon, thyme, or chives |
Directions
In food processor or blender, process minced garlic, anchovy paste, Egg beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt and pepper 30 seconds. Add Butter Buds and process another 30 seconds. Makes 1¼ cups. Slice chicken thinly on the diagonal.
Arrange zucchini in a sunburst on a 14" platter. Arrange peppers, hearts of palm and sliced chicken in a sunburst on top. Place potato wedges in center and around platter. Drizzle salad with ½ cup dressing. Pass remainder separately. Sprinkle salad with capers and fresh herbs. Serve at room temperature with warm french bread and low fat margarine. Per serving: 310 cal., 5g fat (15%), 98mg chol., 2g fiber, 40g pro., 25g carb., 800mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95