Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Caesar Chicken




Source of Recipe


Unknown


List of Ingredients




3 Tblsp. Olive oil
1-1/2 Tblsp. Fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
3/4 tsp. Garlic salt
1/8 tsp. Black pepper
4 boneless skinless chicken breast halves
2/3 cup finely crushed seasoned croutons
1/3 cup grated Parmesan cheese
8 romaine lettuce leaves


Recipe



In a large Ziploc bag, make marinade by mixing together olive oil, lemon juice, Worcestershire sauce, mustard, garlic salt, and pepper. Add chicken; seal bag and shake to mix and thoroughly coat chicken. Refrigerate for 15 minutes. On a shallow plate, mix crushed croutons and Parmesan cheese. Remove chicken from marinade and drain; reserve marinade. Coat chicken, one piece at a time, with crouton mixture. Place chicken in a greased shallow baking pan; drizzle with reserved marinade. Bake at 400 degrees F. for 18 minutes or until a fork can be inserted with ease. Arrange lettuce leaves on serving plate; place chicken on lettuce. Yield: 4 servings.