4 boneless skinless chicken breast halves (about 8-ounces each) |
1/4 cup extra-virgin olive oil |
zest of 1 lemon (about 1 teaspoon) |
1/4 cup freshly squeezed lemon juice (about 2 lemons) |
2 cloves garlic, minced or grated |
kosher salt and freshly ground black pepper |
1 cup low-fat sour cream |
2 tablespoons grated parmesan |
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon) |
1 tablespoon dijon mustard |
2 teaspoons worcestershire sauce |
1 anchovy, smeared with a fork to a paste |
1/2 clove garlic, minced or grated |
kosher salt and freshly ground black pepper |
1/2 pint cherry tomatoes, quartered |
1 heart romaine lettuce, chopped into bite-size pieces |
parmesan croutons, recipe follows |
four 12-inch sundried tomato tortillas, toasted with a little oil |
1/2 french baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups) |
2 tablespoons grated parmesan |
kosher salt and freshly ground black pepper |
2 tablespoons olive oil |