- 4
- 30 mins
- 40 mins
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Ingredients
- 1/4 c all-purpose flour
- 1/4 cup dry breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 lb skinless, boneless chicken breasts, cut into thin strips
- 1/2 cup low-fat buttermilk
- 1 TBS olive oil
- Cooking spray
- 4 cups thickly sliced romaine, include ribs
- 1/2 cup fat-free honey-Dijon mustard salad dressing
- 1/2 cup (2 oz) blue cheese
Preparation
Step 1
1. Combine the first 6 ingredients in a shallow dish and set aside. Combine the chicken and buttermilk in a zip-top plastic bag; seal and marinate in refrigerator for 30"
2. Rmove the chicken and discard marinade. Heat the oil in a non-stick skillet coated w/ cooking spray over medium heat. Dredge a few chicken strips at a time in the breadcrumb mixture, tossing to coat. Add the chicken to pan and cook 3 minutes on each side until done.
3. Arrange 1 cup lettuce on each plate and divide chicken evenly among plates. Top w/ 2 TBS dressing and 2 TBS cheese.