3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
1 teaspoon Dijon-style prepared mustard
3/4 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
4 boneless, skinless broiler-fryer chicken breasts
2/3 cup finely crushed seasoned croutons
1/3 cup grated Parmesan cheese
8 Romaine lettuce leaves
lemon slices


1. In self-sealing plastic bag, make marinade by mixing olive oil, lemon juice, Worcestershire sauce, mustard, garlic salt and pepper. Add chicken. Refrigerate 15 minutes.
2. Preheat oven to 400 degrees F. On shallow plate, mix crushed croutons and Parmesan. Remove chicken from marinade and drain; reserve marinade. Add chicken, one piece at a time, to crouton mixture, making sure to coat.
3. Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken. Bake in oven until fork can be inserted in chicken with ease, about 18 minutes. Arrange lettuce leaves on serving plate; place chicken on lettuce and garnish, if desired, with lemon slices.
The following recipe was inspired by the traditional Caesar salad which was said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico. A traditional Caesar salad usually includes, Romaine greens, tossed with a vinaigrette (made with garlic, lemon juice and Worcestershire sauce), grated Parmesan cheese, croutons, a coddled egg and sometimes anchovies.
Chicken Caesar Salad
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