Garlicky Balsamic Chicken Caesar

(Makes 2 to 3 meal-size servings)

4 or 5  large garlic cloves, minced

2 tablespoons ( 30 ml) fresh lemon juice

2 tablespoons (30 ml)  balsamic vinegar

1 teaspoon  (5 ml)   Worcestershire sauce

½ teaspoon  (2.5 ml) dry mustard

¼ teaspoon  (1.25 ml)   coarse ground pepper

4 tablespoons  (60 ml)  extra virgin olive oil

2  boneless, skinless chicken breasts

olive oil cooking spray

½ teaspoon  (2.5 ml)   coarse ground pepper

1 head romaine

Parmesan cheese, grated

½  lemon, cut in wedges

In a large measuring cup or deep bowl, whisk to blend the minced garlic, lemon juice, balsamic vinegar, Worcestershire sauce, mustard and pepper.  Put the olive oil in last and add slowly while whisking vigorously.

            Cut each chicken breast in 8 lengthwise strips.  Pat the chicken strips dry with a paper towel and place them on a plate.  Sprinkle the chicken strips with coarse ground pepper.

            Spray a frying pan with olive oil cooking spray.  Fry the chicken strips over medium-high heat for about 5 minutes or until the chicken is cooked through and brown on the outside.

            Break the romaine into bite size pieces.  Pour the dressing over the romaine and toss well to coat the leaves.

            Sprinkle the salad with grated Parmesan cheese.  Garnish the top of the salad with the chicken strips and lemon wedges.

Recipes provided by Phyllis Hinz & Lamont Mackay

 "The Cooking Ladies"