Chicken Caesar Salad

• 4 (1 oz.) slices French bread
• vegetable cooking spray
• 1/2 Tbsp. garlic powder
• 2 lb. boneless and skinless chicken breasts
• 1/3 c. lemon juice (fresh)
• 1/4 c. red wine vinegar
• 1 Tbsp. olive oil
• 1/4 Tbsp. fresh ground pepper
• 3 Tbsp. anchovy paste
• 5 cloves garlic
• 9 c. romaine lettuce
• 1/4 c. grated Parmesan cheese

1. Trim bread crusts and discard.
2. Cut bread into 1-inch cubes. Place cubes in a single layer on a baking sheet. Coat the cubes with cooking spray; sprinkle with garlic powder. Toss well. Bake at 350u0b0 for 15 minutes or until lightly browned. Set aside. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the chicken breasts and cook for 6 minutes on each side or until well done. Remove the chicken; cool and slice across the grain into thin slices; set aside. Combine lemon juice and the next 5 ingredients in a blender. Cover and process until smooth. Add 1/2 cup of the lemon juice mixture to the chicken; toss gently to coat.

bread, vegetable cooking spray, garlic powder, chicken breasts, lemon juice, red wine vinegar, olive oil, fresh ground pepper, anchovy paste, garlic, romaine lettuce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66687 (may not work)