INGREDIENTS

INSTRUCTIONS

Wash lettuce, separate the leaves and refrigerate in a sealed
container to retain crispness.
Pan-fry the chicken tenderloins in butter or oil (or mixture of both)
for a few minutes. Alternatively, if using chicken thighs, cook over
medium heat for 8 to 10 minutes then slice into strips. A little
balsamic vinegar sprinkled over the chicken during the last few
minutes of cooking produces a nicely charred crust. Meanwhile,
prepare croutons (see following) then grill pancetta or bacon. Toss
the lettuce leaves in Salad Dressing then add the strips of freshly
cooked warm chicken and grilled pancetta. Finish with shaved or
grated parmesan, freshly-milled black pepper and garlic crutons.
Serves 4 to 6.
Garlic Croutons: Remove crusts from 6 slices day-old bread. Crush 1
large clove garlic and mix with 1 1/2 tbsp melted butter or oil and
brush both sides of bread. Cut slices into quarters, diagonally then
bake in a single layer on a foil-lined baking tray in a moderately
hot oven (190 deg C) until crisp and pale golden brown, about 12 to
15 minutes.
Salad Dressing: Combine 3 tablespoons olive oil with 2 tablespoons
fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 clove
garlic, crushed.
Pancetta: is unsmoked and lightly spiced Italian bacon, available from
Gourmet delicatessens. Ask to have it sliced thinly. Grill in a single
layer under a medium heat, for one minute only until edges frill, but
don't walk away as they can burn easily. If using bacon, panfry,
grill or microwave in the usual way then cut into strips.
Converted by MC_Buster.
Per serving: 244 Calories (kcal); 10g Total Fat; (39% calories from
fat); 35g Protein; trace Carbohydrate; 88mg Cholesterol; 3369mg
Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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