Ingredients
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1 tablespoon Dijon mustard
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1 tablespoon mayonnaise
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4 boneless chicken breasts
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup crushed corn flakes
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2 teaspoons olive oil
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1 head romaine lettuce, torn into pieces
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1 garlic clove
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1 lemon
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2 tablespoons olive oil
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1/3 cup chicken broth
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2 teaspoons Dijon mustard
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1 teaspoon steak sauce or 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 400 degrees.
- Combine mustard and mayonnaise in a small bowl; set aside.
- Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a mean mallet. Sprinkle with salt and pepper, brush with mustard mixture.
- Cover chicken with corn flakes and place on a lightly greased baking sheet. Drizzle each piece of chicken with 1/2 tsp oil.
- Bake for 5-10 minutes on each side or until chicken is done. Cut chicken into strips.
- Caesar Dressing: Mash garlic in a wooden salad bowl with a spoon. Cut lemon in half and squeeze juice into bowl, mixing with garlic.
- Whisk in olive oil. Add broth, mustard, steak sauce, and pepper; whisk until well blended.
- Combine chicken, lettuce, and dressing in a large bowl, tossing well.