|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)|
|1||cup fresh, shredded Parmesan cheese, divided|
|3||vine ripened tomatoes, deseeded and diced|
|1||small onion, finely diced|
|3||cloves garlic, very finely diced|
|3||tablespoons Italian leaf parsley, coarsely chopped|
|Juice of one lemon|
|2||tablespoons extra virgin olive oil|
|Salt and pepper to taste|
|3||tablespoons stone ground mustard|
|1/8||cup creamy Caesar salad dressing|
|6||cups fresh Romaine hearts, shredded|
Make Parmesan chips by preheating oven to 375° F. Draw four 4- inch circles onto parchment paper and then place upside down onto baking sheet. Sprinkle some of the Parmesan cheese within the circles that show through and place in oven. Cook for 8 to 10 minutes until cheese has melted and lightly browned. Remove from oven and let cool to become crisp.
Make Bruschetta by mixing tomatoes, onions, garlic, and parsley along with lemon juice, olive oil, and some of the remaining Parmesan. Season with salt and pepper to taste.
To prepare the chicken, grill 3 minutes on each side or until it has reached an internal temperature of 170° F.
For the dressing, mix the mustard into a store bought creamy Caesar dressing. In a large mixing bowl, combine lettuce with the dressing and last remaining Parmesan cheese.
To serve, equally divide salad and place in the center of 4 plates. Place 3 small piles of Bruschetta around the outside of the lettuce on each plate. Slice the chicken breasts and fan out. Garnish with Parmesan chip on each plate.
Can be prepared with store-bought Bruschetta. This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients.