Ingredients
Method
1.Separate leaves from lettuce and rinse leaves under cold water then drain. Cut each chicken fillet horizontally into 2 thin slices.
2.Spread parmesan over a sheet of greaseproof paper. Press chicken slices in parmesan to coat both sides.
3.Heat a little oil in a large frypan, add parmesan coated chicken slices, cook until golden underneath then turn and cook until other side is golden and chicken is cooked through. Remove chicken from pan, drain on kitchen paper and keep warm.
4.Preheat oven to 180°C
5.Grill or panfry bacon strips until crisp then drain on kitchen paper.
6.Meanwhile prepare garlic bread as directed on packet. Remove garlic bread from oven and cut into slices, lay slices on an oven tray and bake for a further 5-10 minutes or until bread is crisp. Remove bread from oven, cool slightly then cut into 1cm cubes.
7.Tear lettuce leaves into bite-sized pieces. Place lettuce pieces in 4 serving bowls and top with sliced parmesan chicken, bacon strips and garlic bread cubes. Drizzle with dressing and serve immediately garnished with cracked black pepper.
Chicken can be coated with parmesan several hours ahead. Place in a single layer on a plate and keep refrigerated. Cook chicken and prepare salad as required.
Note
