Lemon Chicken with Croutons

• 4 oz. long loaf Italian bread
• 1/2 medium head chicory
• 1 medium head radicchio
• 1 medium head Belgian endive
• light corn-oil spread
• 1 clove garlic
• 4 small skinless, boneless chicken-breast halves
• 1/4 tsp. salt
• 1 tbsp. lemon juice
• 1 tsp. all-purpose flour
• 1/2 tsp. chicken-flavor instant bouillon
• 1/4 tsp. sugar
• 2 tbsp. drained capers
• 1/4 c. bottled fat-free Italian salad dressing

1. Cut bread into 1-inch cubes.
2. Tear chicory into 2-inch pieces.
3. Cut radicchio into 1/2-inch slices.
4. Cut Belgian endive lengthwise in half.
5. Place halves cut-side down and thinly slice lengthwise.
6. Place salad greens in large bowl.
7. In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot light corn-oil spread, cook bread cubes and garlic, stirring occasionally, until bread is lightly browned.
8. Discard garlic; remove garlic croutons to bowl with salad greens.
9. Wipe skillet clean.
10. In same skillet over medium-high heat, in 1 more tablespoon hot light corn-oil spread, cook chicken and salt until chicken is browned on both sides.
11. Reduce heat to medium; cover and cook until chicken is tender and juices run clear when chicken is pierced with tip of knife.
12. Remove chicken to plate.
13. In 1-cup measuring cup, mix lemon juice, flour, chicken-flavor bouillon, sugar, and enough water to equal 1/2 cup.
14. Add capers, lemon-juice mixture, and any juices from chicken on plate to skillet; heat to boiling.
15. Boil 1 minute.
16. Toss salad greens and garlic croutons with fat-free dressing.
17. Arrange chicken and salad on 4 dinner plates; spoon lemon sauce over chicken.

long loaf italian bread, head chicory, head radicchio, endive, light cornoil, clove garlic, skinless, salt, lemon juice, allpurpose flour, chickenflavor, sugar, capers, italian salad dressing

Taken from www.delish.com/recipefinder/lemon-chicken-croutons-939 (may not work)