| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; whole, boneless; skinned, halved |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Garlic; fresh, finely chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper; coarsely ground |
| 2 |
tb |
Parmesan cheese; freshly grated |
| 1/4 |
ts |
Pepper; coarsely ground |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Vinegar; cider |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Sour cream; light or dairy |
| 1 |
tb |
Dijon mustard |
| 4 |
c |
Romaine lettuce; torn |
| 1 |
md |
Tomato; ripe, sliced |
|
|
Garlic melba rounds |
INSTRUCTIONS
CHICKEN
DRESSING
SALAD
Date: Fri, 3 May 1996 00:27:05 -0400
From: BobbieB1@aol.com
Cut each halved chicken breast lengthwise into thirds. In a 10 inch skillet
melt butter until sizzling. Add chicken, garlic, salt and 1/4 teaspoon
pepper. Cook over medium heat, turning once, until chicken is browned and
fork tender ( 7 to 10 minutes ). Meanwhile, in a small bowl stir together
all dressing ingredients. In a large bowl place lettuce. Pour dressing over
lettuce; toss to coat. On a platter or individual salad plates place
lettuce. Place tomato slices and chicken on lettuce. Arrange garlic rounds
on salad. Yield: 4 servings.
NUTRITION INFORMATION ( 1 Serving ): Calories - 330 Protein - 31g
Carbohydrate - 11g Fat - 18g Cholesterol - 92mg Sodium - 448mg
Source: Land O Lakes Summer Favorites Shared by: David Knight
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