Chicken Caesar Salad

For the dressing crush 3 cloves garlic and put in a bowl with the egg yolks.

Rinse the anchovies in cool water and chop finely.

Add to the egg yolks along with the lemon juice, salt and pepper. Beat until creamy.

Sir in the oil, drop by drop until the dressing thickens.

Mix in the parsley and cheese and set aside.

Remove any brown leaves and the core from the lettuce. Tear into bite sized pieces.

Rinse the chicken and pat dry. Season with salt and pepper. Saute in the oil in a skillet and cook the chicken for approx. 5 minutes per side or until cooked through. Remove the chicken from the skillet and set aside.

Cut the bread into small cubes.

Wipe the skillet with paper towels and rub the remaining garlic clove over base. Add the butter and saute the bread cubes until crunchy. Remove the cubes from the pan.