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| 4 | Skinned and boned chicken breast halves |
| 1 1/2 Teelöffel | Lemon-pepper seasoning |
| 1 Teelöffel | garlic powdered |
| 1/4 Tasse | olive oil |
| 2 Esslöffel | white wine vinegar |
| 1 Teelöffel | dijon mustard |
| 1/2 Teelöffel | Worcestershire Sauce |
| 1 | Head romalne lettuce; torn |
| 1 Tasse | Garlic croutons |
| 1/4 Tasse | Parmesan cheese shredded |
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Cut chicken into 1/4-inch strips; sprinkle with lemon-pepper season- ing and garlic powder.
Pour olive oil into a large skillet, and place over medium-high heat until hot. Add chicken strips, and cook 4 to 5 minutes or until done. Remove chicken strips, and drain on paper towels, reserving drippings in skillet.
Combine vinegar, mustard, and Worcestershire sauce; add to re- served drippings. Cook over medium heat, stirring until blended. Pour over romaine lettuce; add chicken, and toss gently. Sprinkle with croutons and cheese; serve immediately.
<Nitro_II@classic. Msn. Com> on Nov 30, 97
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