-
1
Make the dressing first, so the flavors have time to meld together as you continue to cook.
-
2
In a mini food processor, combine garlic clove and remaining dressing ingredients and process until a dressing forms.
-
3
Place in refrigerator as you continue with the rest of the recipe.
-
4
You may season with additional salt/pepper if needed.
-
5
Heat a large skillet on medium-high heat and cook pancetta until crispy.
-
6
When done, move pancetta to a paper towel lined plate and dab lightly.
-
7
Pancetta is very delicate when crispy.
-
8
Wipe down skillet and return skillet to stovetop.
-
9
Place enough olive oil in the same skillet to slightly cover the bottom and let it warm up until sizzling.
-
10
Place egg and egg white in a shallow bowl.
-
11
Mix together the 1/2 cup of parmesan cheese and the Good Seasons dressing mix in a separate shallow bowl.
-
12
Dredge chicken in egg mixture and then into cheese/herb mixture.
-
13
Working in batches if necessary, pan-fry the chicken in the skillet until cooked approximately 4 5 minutes per side, depending on the size of your chicken breasts.
-
14
When chicken is cooked, remove to a plate and pat dry with a paper towel.
-
15
Divide chicken evenly among ciabatta bread.
-
16
Drizzle with dressing and top with pancetta, sundried tomatoes and romaine.
