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1
To Marinate the Chicken:.
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Trim any visible fat from the chicken.
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3
Note: Chicken breasts cook better if they are the same thickness all the way through.
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4
We slightly butterfly the breasts by opening up the thickest part and folding it open.
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The finished breast should be all one piece roughly the same thickness.
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This step is optional however it assures even cooking.
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In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings.
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Zip the bag and with your hands, work the dressing into all sides of the breasts.
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Place the bag in the refrigerator and marinate for at least four hours or overnight.
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10
To Prepare the Croutons:.
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Preheat oven to 350 degrees.
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Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
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Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through.
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Cool completely and store in a zip lock bag until ready to use.
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15
Note: This recipe makes enough croutons for several servings.
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Any leftovers will store well at room temperature for later use not to mention they are delicious to munch on!
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To Cook the Chicken:
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Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
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Remove chicken from the marinade (discard the marinade do not use for dressing the salad) and grill 3-5 minutes on both sides.
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If they are not done, move to a cooler part of the grill so they dont burn, or turn flame down if you are using your stove top, and continue to cook until done.
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Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger.
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If it bounces back it is done.
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Cover chicken loosely with foil and let rest for five minutes.
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24
For the Dressing:.
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25
In a large bowl, mash chopped garlic cloves to a fine paste with salt.
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26
Stir in egg yolks and Dijon mustard.
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Add anchovies, and grind to a paste.
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28
Add lemon juice, Worcestershire, and season with pepper.
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Slowly whisk in olive oil until dressing is creamy.
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30
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
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31
Sprinkle croutons and sliced chicken over salad.
