4       1 oz. slices french bread
         vegetable cooking spray
1/2    tsp. garlic powder
2       lbs. boneless chicken breast
1/3    C fresh lemon juice
1/4    C red wine vinegar
1       tbsp. olive oil
1       tsp. anchovy paste
1/4    tsp. fresh ground pepper
50     milliliters garlic
9       C romaine lettuce
1/4    C grated parmesean cheese

1. Trim bread crusts and discard. Cut bread into 1 inch cubes. Place
cubes in a single layer on a baking sheet. Coat cubes with cooking
spray; sprinkle with garlic powder; toss well. Bake at 350 degrees for
15 minutes or until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over
med-high heat until hot. Add chicken halves; saute 6 minutes on each
side or until well done. Remove chicken from skillet; let cool. Cut
chicken across the grain into thin slices; set aside.
the

3. Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of
the lemon juice mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.