½ Small baguette can yesterday
3 table spoon of olive oil
2 chicken breasts
1 large head Romaine
Some parmesan, finely chopped or grated Peeler
Thing to be needed for the filling:
2 cloves of garlic
2 large chicken egg yolks
1 tablespoon of Dijon mustard
½ tablespoon of Worcester paste
2 tablespoon of lemon juice
3 tablespoon of olive oil
Salt and freshly ground pepper for your taste.
Method of preparation:
1. Cut baguette into the cubes with a side of 1.5 centimetres. Pan pour 2 tablespoon of olive oil, put the slices of baguette and stir so that the oil cover all the cubes. Put the pan in a preheated 200 degree oven and burn for at least 8 to 10 minutes.
While preparing croutons, in a skillet over the medium temperature 1 tablespoon warm up olive oil. Cut each chicken into 2 pieces, dilute salt and pepper as your taste. Now put in a pan and fry until cooked on both sides for 5 minutes on each side.
2) Prepare the filling. 3 garlic will very well grater, Put in a bowl, add the egg yolks, mustard, lemon juice and Worcestershire sauce. Salt and pepper mix well. Continuously whisking fluff up, decant in a thin stream 3 tablespoon olive oil.
Lettuce hands tear into pieces and put in a salad bowl.
Chicken fillet cut into the lomtikami. Clamed dressing, Pour dressing, sprinkle with croutons.