Ingredients
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7 oz smoked slab Bacon
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4 thick slices white Bread
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3 tbsp Olive Oil
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3 boneless skinless Chicken
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2 romaine Lettuce
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13⁄4 oz (50 g) coarsely grated Parmesan Cheese
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Salt
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freshly ground Black Pepper
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For the Dressing
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¼ Garlic
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2 tbsp White Wine Vinegar
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1⁄2 tsp Dijon Mustard
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2 tbsp Olive Oil
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6 tbsp Mayonnaise
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3 tbsp Water
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scant 1 oz (25 g) finely grated Parmesan Cheese
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1 tsp Sugar
Directions
A meal in itself. We serve it cold with crusty bread, but you can keep the bacon, croûtons, and chicken warm and add just before serving.
Steps
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1
Done
|
Preheat the oven to 425˚F (220˚C). Meanwhile, scatter the bacon pieces over the base of a roasting pan. Cut each slice of bread into 20 even-sized cubes and scatter next to the bacon. Drizzle over two-thirds of the oil and cook in the oven for 15–20 minutes (20 minutes for 12) or until golden and crisp. Shake the pan occasionally. |
|
2
Done
|
Lay the chicken breasts between two sheets of plastic wrap and bash with a rolling pin until half as thick. Heat the remaining oil in a frying pan, add the chicken, and fry for 3 minutes on each side or until golden all over and cooked through. You may need to do this in batches. Allow to cool slightly, then cut into thin slices. |
|
3
Done
|
Put the lettuce and Parmesan into a large salad bowl and season with salt and freshly ground black pepper. Add the bacon and croûtons and toss together. |
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4
Done
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To make the dressing, put the garlic, vinegar, mustard, and oil into a bowl and whisk by hand until smooth. Add all the other ingredients and whisk again. Season with salt and freshly ground black pepper. Pour the dressing over the salad and toss to combine. Arrange the chicken on top and serve at once. |
