Chicken Caesar Salad
|Boneless chicken breast||4|
|Olive oil||6 Teaspoon|
|Canola oil||6 Teaspoon|
|Lemon juice||4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Worcestershire sauce||2 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Romaine lettuce head||1 Medium, torn into small pieces|
|Garlic croutons||1 Cup (16 tbs)|
|Coarsely grated parmesan cheese||1|
Wash and pat dry chicken breasts and pound between two sheets of plastic wrap to a thickness of 1/2 inch.
Whisk together the oils, lemon juice, garlic, Worcestershire sauce and 1/4 cup Parmesan.
Brush the chicken with some of the dressing.
Place the chicken in the basket and roast for 12 to 15 minutes or until rotated through.
Remove chicken and cut crosswise into thick strips.
Toss the lettuce with the remaining dressing, the croutons and the coarsely grated Parmesan.
Divide evenly on four plates and top with chicken.