From Paulette Vickery's Recipe Collection

BB: FAVORITE CAESAR SAUCE CHICKEN WITH HEARTS OF PALM

poultry, salads

1 1/2 teaspoon minced garlic
1/2 teaspoon light salt
2 tablespoon red wine vinegar
2 teaspoon anchovy paste
1 each egg beater
1 teaspoon dry mustard
2 teaspoon worcestershire sauce
2 tablespoon lemon juice
1/2 cup roasted red peppers
1 can hearts of palm, 7oz
1 teaspoon ground pepper
3/4 cup liquid butter buds
4 each chicken breasts
3/4 lb zucchini in strips
4 each red new potatoes, 3oz
2 tablespoon capers, drained
2 tablespoon minced fresh tarrigon

Prepare dressing. In a food processor or blender place minced garlic, anchovy paste, egg beater, mustard, worcestershire sauce, lemon juice, vinegar, salt and pepper. Process 30 seconds. Add liquid butter buds and blend 30 more seconds. Makes 1 1/4 cups caesar dressing. Slice chicken thinly on the diagonal. Arrange zucchini in a sun burst on a 14 inch glass platter. Arrange peppers, hearts of palm, and sliced chicken in a sun burst on top. Quarter potatoes. Place potatoes in center and around platter. Drizzle salad with 1/2 cup dressing. Pass remaining dressing separately. Sprinkle salad with capers and fresh herbs. Serve at room temperture with warm french bread and low fat margarine. Per serving: fat 5 G, cholesterol 98 MG, fiber 2 G, calories 310, 15 percent calories from fat, protein 40 G, carbohydrate 25 G, sodium 800 MG.

Yield: 6 servings






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