Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 french bread
- vegetable cooking spray
- 1/2 tbsp garlic powder
- 2 lbs boneless chicken breast
- 1/3 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1 tbsp olive oil
- 1 tbsp anchovy paste
- 1/4 tbsp ground pepper
- 5 garlic
- 9 cup romaine lettuce
- 1/4 cup grated parmesan cheese
- =
Directions
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. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 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. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add ¼ cup of the lemon juice mixture to the chicken; toss gently to coat. 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. Calories per 1 ½ cup serving: 25