Recipes: Caesar Salad with Baked Rosemary Chicken Breast on the side

Our low-fat and low-calorie journey continues in the form of this 100% made-from-scratch dinner.

Baked Rosemary Chicken Breast

2 skinless chicken breasts
2 cloves garlic, minced
1 tbsp olive oil
Zest and juice of half a lemon
2 tsp dried rosemary
Salt and pepper to taste

Combine garlic, oil, lemon zest and juice, rosemary, salt and pepper to form marinade. Make 3 slits on each breast to allow marinade to penetrate through. Rub marinade liberally over chicken breasts and allow to marinate in the fridge for 5-6 hours. Preheat oven to 190 Celcius. Place chicken breasts in a baking dish and bake for 35 minutes.

Caesar Salad dressing

1 egg
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp garlic puree
150 ml olive oil
Salt and pepper to taste

Boil the egg for 1 minute and break into a bowl. Add in all the ingredients, except the olive oil and whisk together. Finally add in oil in slow and steady stream until all combined and smooth.

Croutons

1 pc white sandwich bread, cut into small cubes.
2 tbsp butter
1 tsp garlic puree

Melt butter into liquid (take care not to burn) and add in garlic puree. Spread cubes on a pan and lightly brush with liquid butter. Toast over fire till crispy

Soft yolk boiled egg

Bring water to boil in a pot and add in some vinegar. Gently lower eggs into boiling water and cook for 7 minutes. Remove and put in ice-cold water to stop cooking process. Peel shells before serving.

To assemble:
Toss romaine and cubed tomato in dressing till well-coated. I only used at most about 3 tbsp of dressing for the both of us and refrigerated the rest. Garnish with croutons and egg, and serve with baked chicken breast.