• 4-5 slices of bread with sourdough cut into small cubes
• 4 tbsp. olive oil
• 2 sc. chopped garlic
• Salt
• Pepper
• thyme
For serving
• 1 iceberg
• 1 lettuce
• A few parmesan peels
Execution method
For the chicken
• Preheat the oven to 180 ° C in air.
• Add olive oil, salt, pepper, oregano, and thyme to our fillets and spread them well with our hands so that the olive oil goes everywhere.
• Put a non-stick pan on high heat to burn well.
• Put the chicken fillets in the hot pan and add color to our fillets.
• When the chicken gets the color on both sides, transfer it to a small pan.
• Place 1 tbsp on top of the fillets. butter melted and bake for 15 minutes.
For the croutons
• Preheat the oven to 180 degrees.
• In a bowl, mix the olive oil with the garlic well.
• Add the bread cubes to the garlic oil, add thyme, salt and pepper and mix.
• Saute the croutons in a non-stick pan for 2-3 minutes, until golden. Then, in a pan with oil paste, bake for about 15 minutes, until crispy.
• Transfer them to kitchen paper and let them drain and cool.
For dressing
• In the mixer with the knives, add all the ingredients for the dressing except the mayonnaise and the parmesan and beat them until it becomes a smooth, thick sauce.
• Then, pour it into a bowl and mix in the mayonnaise and parmesan. Set aside.
For serving
• Peel the lettuce and iceberg, cut them into chunks and put them in a large bowl.
• Then, pour 4 tbsp. dressing and stir until well covered by the dressing.
• Add the croutons, the sliced chicken, extra parmesan and dressing.