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4 1 oz. slices French bread

Vegetable cooking spray

1/2 teaspoon Garlic powder

2 pounds Boneless chicken breasts

1/3 cup Fresh lemon juice

1/4 cup Red wine vinegar

1 tablespoon Olive oil

1 teaspoon Anchovy paste

1/4 teaspoon Fresh ground pepper

10 Garlic cloves

9 cups Romaine lettuce

1/4 cup Grated parmesan cheese



1.  Trim bread crusts and discard. Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.

2.  Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; sauté 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

3.  Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.

4.  In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.



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