Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add chicken and grill for 3-4 minutes per side or until meat is no longer pink in the middle. Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with chopped parsley and anchovies, if desired.~ Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1217 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 18:10:01 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (1072g)|
|Recipe Makes: 1|
|Calories from Fat: 919 (55%)|
|Amt Per Serving||% DV|
|Total Fat 102.1g||136 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 50.1g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 381.7mg||117 %|
|Sodium 2733.1mg||94 %|
|Potassium 1581.5mg||42 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 53.4g|
|Protein 127.9g||183 %|
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Calories per serving: 1671
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