Lemon Chicken with Croutons

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.

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.

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.

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.

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