Ingredients Jump to Instructions ↓

  1. 4 ounce(s) long loaf Italian bread

  2. 1/2 medium (about 8 ounces)

  3. head chicory

  4. head radicchio

  5. 1 medium (about 6 ounces)

  6. head Belgian endive

  7. light corn-oil spread

  8. 1 clove(s)

  9. garlic , sliced

  10. 4 small (about 1 pound)

  11. skinless, boneless chicken-breast halves

  12. 1/4 teaspoon(s) salt

  13. 1 tablespoon(s) lemon juice

  14. 1 teaspoon(s) all-purpose flour

  15. 1/2 teaspoon(s) chicken-flavor instant bouillon

  16. 1/4 teaspoon(s) sugar

  17. 2 tablespoon(s) drained capers

  18. 1/4 cup(s) bottled fat-free Italian salad dressing

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Toss salad greens and garlic croutons with fat-free dressing. Arrange chicken and salad on 4 dinner plates; spoon lemon sauce over chicken.


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