Parmesan Crusted Chicken Cesar Salad

Yesterday I posted the Cesar Salad Dressing recipe and today here is the rest of the deliciousness! This chicken is great without the salad or with! I am very excited thanks to all you awesome followers I reached my July goal of 200+ followers! Thank you so much you guys it means a lot! Also yesterday I had my review at work and for some reason they think I am blogging too much at work! What the?? Is their such a thing as blogging TOO much? I don't think so. Haha so I will have to do this at home or on lunch breaks (when I am done with the gym with Nicole (Hi Nicole!)). This is going to be hard because I love, love reading all of my fellow blog friends posts! Alright back to the salad..

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Servings: 4

Serving Size: 2 tbsp. dressing

Calories: 358

Fat: 16 g

Carbs: 4 g

Fiber: 0.4 g

Protein: 25 g

Points+: 7

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  Here Are Your Ingredients Chicken and Salad:

   2 Heads Romaine Lettuce
   1 Cup Shredded Parmesan
   2 Large Egg Whites
   4 Large Boneless Skinless Chicken Breasts

   Here Are Your Ingredients For Dressing:

   1 Cup Plain Low Fat Yogurt (Greek)

   3 Tbsp. Lemon Juice (about 1 large lemon)

   1/2 Tbsp. Olive Oil - extra virgin light

   2 Tsp. White Wine Vinegar

   3 Tsp. Dijon Mustard

   4 Tsp. Worcestershire

   2 Garlic Cloves - crushed

Place parmesan in one small bowl and the egg whites in another small bowl. Dip chicken breasts first in  eggs then in cheese. Put chicken on cookie sheet (sprayed with non stick cooking spray) in oven preheated to 350 degrees for 30-35 minutes until chicken is no longer pink inside. Let chicken cool for about 5 minutes. Now cut chicken breasts into slices and top on lettuce. Add the dressing that you made from yesterdays post (just mix all ingredients together or to find recipe click on link above). Don't forget to top with fresh ground pepper thats my favorite part anyways! Your salad is served..

Bon ABpetit!