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Chicken Caesar

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN CAESAR
 Categories: Poultry, Salads
      Yield: 6 Servings
 
    1/2 c  Oil; olive
      2 ts Lemon juice, freshly squeeze
      1 ts Tarragon
      1 ts Anchovy paste
      1 ts Worcestershire sauce
    1/2 ts Black pepper
    1/4    Sugar, dry mustard and salt
    1/4 c  Cheese; parmesan
      2    Garlic cloves, large, crushe

MMMMM---------------------------SALAD--------------------------------
      4    Chicken breasts
    1/4 lb Mushrooms
      1    Pepper- red sweet large
      1    Banana pepper (optional)
      2    Lettuce; romaine
 
  Calories     per serving: 337 Fat grams per serving: 24. Approx. Cook
  Time: 45 1. Both dressing and salad can be prepared a day before
  serving, if you wish. Prepare dressing by combining all dressing
  ingredients, including Parmesan in a bowl.  Whisk until well blended.
  For best flavor, prepare dressing at least several hours before
  using. Refrigerate if making a day ahead. 2.  Roast Chicken Breasts,
  uncovered in a preheated 375F oven for 45 to 50 minutes or until
  chicken feels springy. Alternately, place chicken breasts, thin ends
  toward centre, in a microwave-safe pie plate. Cover with clear wrap
  and microwave on high for 10 to 15 minutes. Rearrange and turn
  halfway through cooking.  Let stand covered, for 3 minutes. 3. Cut
  cooked chickien into 1/2 inch pieces. Pieces should measure about 2
  1/2 cups. Set aside.  Thinly slice mushrooms. Seed red pepper and cut
  into thin julienne strips about  1 1/2 inches long. Seed hot pepper
  if using and finely chop. If making salad ahead, combine chicken,
  mushrooms and peppers in a large bowl.  Cover and refrigerate until
  ready to use. 4. When ready to serve, tear lettuce into bite-size
  pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk
  dressing. Drizzle 1/2 cup dressing over top and toss until evenly
  coated. Then add remaining dressing, if necessary. Toss until evenly
  coated. Source: Gail
 
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