Chicken Caesar Salad - cooking recipe

Ingredients

4 (1 oz.) slices French bread
vegetable cooking spray
1/2 Tbsp. garlic powder
2 lb. boneless and skinless chicken breasts
1/3 c. lemon juice (fresh)
1/4 c. red wine vinegar
1 Tbsp. olive oil
1/4 Tbsp. fresh ground pepper
3 Tbsp. anchovy paste
5 cloves garlic
9 c. romaine lettuce
1/4 c. grated Parmesan cheese

Preparation

Trim bread crusts and discard.
Cut bread into 1-inch cubes. Place cubes in a single layer on a baking sheet. Coat the cubes with cooking spray; sprinkle with garlic powder. Toss well. Bake at 350\u00b0 for 15 minutes or until lightly browned. Set aside. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the chicken breasts and cook for 6 minutes on each side or until well done. Remove the chicken; cool and slice across the grain into thin slices; set aside. Combine lemon juice and the next 5 ingredients in a blender. Cover and process until smooth. Add 1/2 cup of the lemon juice mixture to the chicken; toss gently to coat.