Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon garlic salt
1/8 teaspoon pepper
2/3 cup finely crushed seasoned croutons
1/3 cup grated parmesan cheese
8 romaine lettuce leaves
Directions:
In a zip lock plastic bag, make marinade by mixing together olive oil, lemon juice, worcestershire sauce, mustard, garlic salt and pepper.
Add chicken, seal bag and shake to mix thoroughly and coat chicken.
Refrigerate at least 1/2 hour.
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, dredging to coat.
Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken Bake at 400 degrees for about 18 min.
or until fork can be inserted in chicken with ease.
Arrange lettuce leaves on serving plate, place chicken on lettuce leaves and garnish with lemon slices.
Servings: 6-8
Time preparation: 40 min.
Time total: 60 min.