Recipe - Chicken Caesar

One half cup Oil; olive
2 teaspoon Lemon juice, freshly squeeze
1 teaspoon Tarragon
1 teaspoon Anchovy paste
1 teaspoon Worcestershire sauce
One half teaspoon Black pepper
One fourth Sugar, dry mustard and salt
One fourth cup Cheese; parmesan
2 Garlic cloves, large, crushe

SALAD
4 Chicken breasts
One fourth pound Mushrooms
1 Pepper red sweet large
1 Banana pepper (optional)
2 Lettuce; romaine

Calories per serving: 337 Fat grams per serving: 24. Approx. Cook Time:
45 1. Both dressing and salad can be prepared a day before serving, if you
wish. Prepare dressing by combining all dressing ingredients, including
Parmesan in a bowl. Whisk until well blended. For best flavor, prepare
dressing at least several hours before using. Refrigerate if making a day
ahead. 2. Roast Chicken Breasts, uncovered in a preheated 375F oven for 45
to 50 minutes or until chicken feels springy. Alternately, place chicken
breasts, thin ends toward centre, in a microwavesafe pie plate. Cover with
clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn
halfway through cooking. Let stand covered, for 3 minutes. 3. Cut cooked
chickien into One half inch pieces. Pieces should measure about 2 One half cups. Set
aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne
strips about 1 One half inches long. Seed hot pepper if using and finely chop.
If making salad ahead, combine chicken, mushrooms and peppers in a large
bowl. Cover and refrigerate until ready to use. 4. When ready to serve,
tear lettuce into bitesize pieces. Place in a large sald bowl. Add chicken
and vegetables. Whisk dressing. Drizzle One half cup dressing over top and toss
until evenly coated. Then add remaining dressing, if necessary. Toss until
evenly coated. Source: Gail

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini