Friday, August 13, 2010

Chicken Parmesan Garlic Salad

Garlic Chicken Breasts

3 Small boneless chicken Breasts
3 tablespoon Olive Oil
1 teaspoon Garlic Salt
1 teaspoon Pepper (Or to taste)

Saute Chicken breasts in olive oil on stove top. If chicken breasts are large make sure to cut them in half before cooking.  Sprinkle Garlic salt and Pepper on breasts before adding them to the pan, cover them to make them cook quicker.  When the internal temp. reachs 175 - 180 degrees they are ready.  Remove promply and set on plate to keep the juices in the chicken (Do not slice until the salad is complete and dressing is on the lettuce).

Garlic Dressing

1 tablespoon lemon juice
2 cloves garlic minced
¼ cup salad oil
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
2 tablespoons parmesan cheese grated

Mix together and pour over lettuce or a combination of lettuce and spinach.  Place cooked chicken on lettuce and grate extra cheese over the entire dish.  Also can add pepper to taste.  Enjoy...This is wonderful!

1 comment:

  1. I had a message regarding the above recipe I would like to address. If the chicken seems to take too long to cook it could be the size of the chicken breasts. This is not a problem just cut them before adding to the pan. Also try cooking them on the stove top on med/high and covering them, all cook tops seem to run a little different. I try to be as specific as possible in each recipe. So glad you are trying them.


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