1 package Flamingo panko parmesan chicken breasts
1 pack of 90g Lafleur fully-cooked bacon
6 slices country-style bread, cut into large cubes
60 ml (1/4 cup) butter
1 large head romaine lettuce, torn into pieces
250 ml (1 cup) grated or flaked parmesan
Ceasar vinaigrette (store-bought)
Cook the panko parmesan chicken breasts according to package instructions.
Melt butter in a large pan, add bread cubes and brown 8 to 10 minutes.
Remove from pan and drain on paper towels. Set aside.
Cut the bacon slices into large pieces. Set aside.
Mix the lettuce, ceasar vinaigrette, croutons and bacon.
Sprinkle with parmesan. Divide onto 6 plates with a panko parmesan chicken breast. Serve right away.
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:quality(65))