Recipe for Lemon Chicken With Croutons


1/2 loaf italian bread (8-ounce long lo; af)
1/2 head chicory (abt 8-ounces)
1 each head belgian endive (about 6 ounces; )
1 each head radicchio (about 6 ounces)
3 tablespoon light corn oil spread, divided
1 each clove garlic, sliced
4 boneless chicken breast halves (abo; ut 1 pound)
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon all-purpose flour
1/2 teaspoon chicken-flavored instant bouillon
1/4 teaspoon sugar
2 tablespoon drained capers
1/4 cup bottled fat-free italian salad dres; sing


Cut the bread into 1-inch cubes. Tear the chicory into 2-inch pieces. Cut the Belgian endive in half lengthwise; place the halves cut side down and slice thinly lengthwise. Place the greens in a large bowl. Heat 2 tablespoons of light corn-oil spread in a 12-inch nonstick skillet over medium heat. Cook the bread cubes and garlic slices, stirring occasionally, until the bread is lightly browned. Discard the garlic. Remove the croutons to the bowl of salad greens. Wipe the skillet clean.

In the same skillet over medium-high heat, in 1 tablespoon of light corn-oil spread, cook the chicken and salt until the chicken is browned on both sides. Reduce the heat to medium, cover, and cook until the chicken is tender and the juices run clear when pierced with a knife tip. Remove the chicken to a plate and keep warm.

Mix the lemon juice, flour, bouillon granules and sugar in a 1-cup measuring cup and add enough water to equal 1/2 cup. Add the capers, any juices from the chicken on the plate and the lemon juice mixture to the skillet. Heat to boiling and boil for 1 minute.

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

Makes 4 main-dish servings.

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