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long loaf Italian bread head chicory head radicchio endive light corn oil clove garlic skinless salt lemon juice all-purpose flour chicken flavor sugar capers Italian salad dressing
Viewed: 40 - Published at: 5 years agoIngredients
- 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
Method
- Cut bread into 1-inch cubes.
- Tear chicory into 2-inch pieces.
- Cut radicchio into 1/2-inch slices.
- Cut Belgian endive lengthwise in half.
- Place halves cut-side down and thinly slice lengthwise.
- Place salad greens in large bowl.
- 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.
- Discard garlic; remove garlic croutons to bowl with salad greens.
- Wipe skillet clean.
- 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.
- Reduce heat to medium; cover and cook until chicken is tender and juices run clear when chicken is pierced with tip of knife.
- Remove chicken to plate.
- In 1-cup measuring cup, mix lemon juice, flour, chicken-flavor bouillon, sugar, and enough water to equal 1/2 cup.
- Add capers, lemon-juice mixture, and any juices from chicken on plate to skillet; heat to boiling.
- Boil 1 minute.
- Toss salad greens and garlic croutons with fat-free dressing.
- Arrange chicken and salad on 4 dinner plates; spoon lemon sauce over chicken.
