- 2 chicken breasts, cut into strips
- salt and pepper
- 3 cloves garlic, peeled
- olive oil
- 1 cup cubed french bread
- 1 head of romaine lettuce, washed, and torn
- 1/4 tsp dry mustard
- 2 tbsp worcestershire sauce
- 1 tsp tabasco
- 2 tbsp blue cheese, crumbled
- 3 tbsp white wine vinegar
- juice of half a lemon
- 1 egg
- 3 tbsp parmesan, grated
- Soak 2 garlic cloves in 1/3 of a cup of olive oil overnight.
- Saute the bread cubes in 2 tbsp of the garlic infused oil.
- Place the lettuce in a large salad bowl.
- Combine 1 tsp salt, the mustard, pepper, worcestershire sauce, 1 crushed garlic clove, tabasco, and blue cheese.
- Stir in the remaining garlic oil, lemon juice, and white wine vinegar.
- Start a pot of water simmering.
- Season the chicken breasts and grill until cooked through.
- Poach the egg for 1 minute in simmering water.
- Toss the dressing with the salad and then break the egg in.
- Toss in the croutons and the parmesan.
- Serve the salad the the chicken strips.