Chicken caesar

Yield: 6 Servings

Measure Ingredient
½ cup Oil; olive
2 teaspoons Lemon juice, freshly squeeze
1 teaspoon Tarragon
1 teaspoon Anchovy paste
1 teaspoon Worcestershire sauce
½ teaspoon Black pepper
¼ \N Sugar, dry mustard and salt
¼ cup Cheese; parmesan
2 \N Garlic cloves, large, crushe
4 \N Chicken breasts
¼ pounds Mushrooms
1 \N Pepper- red sweet large
1 \N Banana pepper (optional)
2 \N Lettuce; romaine


Calories per serving: 337 Fat grams per serving: 24. Approx. Cook Time: 45 1. Both dressing and salad can be prepared a day before serving, if you wish. Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl. Whisk until well blended.

For best flavor, prepare dressing at least several hours before using. Refrigerate if making a day ahead. 2. Roast Chicken Breasts, uncovered in a preheated 375F oven for 45 to 50 minutes or until chicken feels springy. Alternately, place chicken breasts, thin ends toward centre, in a microwave-safe pie plate. Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered, for 3 minutes. 3. Cut cooked chickien into ½ inch pieces. Pieces should measure about 2½ cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 1 ½ inches long. Seed hot pepper if using and finely chop. If making salad ahead, combine chicken, mushrooms and peppers in a large bowl. Cover and refrigerate until ready to use. 4. When ready to serve, tear lettuce into bite-size pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk dressing. Drizzle ½ cup dressing over top and toss until evenly coated. Then add remaining dressing, if necessary. Toss until evenly coated. Source: Gail

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