Chicken Parmesan Caesar Salad

Chicken Parmesan Caesar Salad 

Serves 2 - as a meal 

1 BNSL chicken Breast - butterflied 
1 egg 
Sea salt and pepper 
3/4 cup parmesan cheese plus more to sprinkle on top of salad
1/2 cup bread crumbs 
3 garlic cloves - roasted 
1 cup tomato/pasta sauce 
5 cups chopped romain lettuce 
1/2 - 1 cup chopped tomato 

1/2 Lemon - 1/4 is for dressing

Dressing: 
1 egg yoke
1/4 of the lemon sneezed
1/4 tsp sea salt 
1/2 tsp pepper
1/4 cup parmesan cheese
1/3 cup vegetable oil 
1/8 cup apple cider vinegar 
1/8 cup sugar 
1 tsp minced ginger 
1 cup croutons 
1/4 cup bacon bits 


Tenderize and Split (butterfly) one BNSN Chicken breast and sprinkle with Sea salt and pepper. Then marinate in a mix of 1 cup tomato sauce, 1 egg and 3 roasted garlic cloves ( sub - 3 minced fresh garlic cloves) for 2 hours in fridge. Then on deep plate add 3/4 cup parmesan cheese and bread crumbs (mis together) then press your marinated chicken breast into the cheese/breadcrumb mix. Then place  on a well greased cookie sheet and use spot to top chicken with the remainder of the egg/tomato sauce marinade. Then cook in oven 400 degree for approx 45- 50 mins -be sure its fully cooked. Take out and cool for 5 mins. Then Slice thinly to go into salad. 

In a large bowl add romain lettuce, copped tomatoes and squeeze the other 1/4 lemon onto lettuce. Add bacon bits and croutons and a sprinkle of parmesan cheese. Then pour dressing over and add chicken and stir together.