| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 4 |
|
Skinned and boned chicken breast halves |
| 1 1/2 |
ts |
Lemon-pepper seasoning |
| 1 |
ts |
Garlic powder |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
|
Head romalne lettuce; torn |
| 1 |
c |
Garlic croutons |
| 1/4 |
c |
Shredded parmesan cheese |
INSTRUCTIONS
Cut chicken into 1/4-inch strips; sprinkle with lemon-pepper season- ing
and garlic powder.
Pour olive oil into a large skillet, and place over medium-high heat until
hot. Add chicken strips, and cook 4 to 5 minutes or until done. Remove
chicken strips, and drain on paper towels, reserving drippings in skillet.
Combine vinegar, mustard, and Worcestershire sauce; add to re- served
drippings. Cook over medium heat, stirring until blended. Pour over romaine
lettuce; add chicken, and toss gently. Sprinkle with croutons and cheese;
serve immediately.
Yield: 4 servings. L. J. Richard Church Point, Louisiana
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #935 by "Nitro_II "
<Nitro_II@classic.msn.com> on Nov 30, 97
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