Source: America's Favorite Food Associations

Caesar Chicken
This easy, tasty dish goes well with roasted tomatoes.
Serves: 4
Prep Time: 5 minutes
Cook Time: 18 minutes


4 broiler-fryer chicken breasts, halved, skinned and boned
3 tablespoons olive oil
1 1/2 tablespoons lemon juice, fresh
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon garlic salt
1/8 teaspoon pepper
2/3 cup seasoned croutons, finely crushed
1/3 cup Parmesan cheese, grated
8 leaves romaine lettuce

In zip-lock plastic bag, make marinade by mixing together olive oil, lemon juice, Worcestershire sauce, mustard, garlic salt and pepper. Add chicken. Refrigerate 15 minutes. On shallow plate, mix crushed croutons and Parmesan cheese. Remove chicken from marinade and drain; reserve marinade. Add chicken one piece at a time to crouton mixture, dredging to coat. Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken. Bake at 400 degrees for about 18 minutes or until fork can be inserted with ease. Arrange lettuce leaves on serving plate; place chicken on lettuce and garnish with lemon slices.