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Add a photoServings: 4
Ingredients
- 2 x Chicken breasts, whole, boneless, skinned, halved
- 2 Tbsp. Butter
- 1/2 tsp Garlic, fresh, finely minced
- 1/4 tsp Salt
- 1/4 tsp Pepper, coarsely grnd
- 2 Tbsp. Parmesan cheese, freshly grated
- 1/4 tsp Pepper, coarsely grnd
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Vinegar, cider
- 1 Tbsp. Lemon juice
- 2 Tbsp. Lowfat sour cream, light or possibly dairy
- 1 Tbsp. Dijon mustard
- 4 c. Romaine lettuce, torn
- 1 med Tomato, ripe, sliced
- Â Â Garlic melba rounds
Directions
- Cut each halved chicken breast lengthwise into thirds. In a 10 inch skillet heat butter till sizzling. Add in chicken, garlic, salt and 1/4 tsp. pepper. Cook over medium heat, turning once, till chicken is browned and fork tender ( 7 to 10 min ). Meanwhile, in a small bowl stir together all dressing ingredients. In a large bowl place lettuce. Pour dressing over lettuce; toss to coat. On a platter or possibly individual salad plates place lettuce. Place tomato slices and chicken on lettuce. Arrange garlic rounds on salad.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 188 | 69% |
| Total Fat 21.24g | 27% |
| Saturated Fat 7.17g | 29% |
| Trans Fat 0.26g | |
| Cholesterol 65mg | 22% |
| Sodium 321mg | 13% |
| Potassium 359mg | 10% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.64g | 1% |
| Protein 16.67g | 27% |
