1/3 c. + 1 tbsp. extra-virgin olive oil
2 slices rye bread, crusts removed, cubed
1 lb. boneless, skinless chicken breasts
1/2 tsp. each salt and pepper, divided
4 anchovie fillets, chopped (optional)
2 tsp. minced garlic
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
2 dashes red pepper sauce
1 lg. head Romaine lettuce, torn
3 tbsp. freshly grated Parmesan cheese

Heat 1 tablespoon oil in large skillet over medium-high heat. Add bread cubes and cook until lightly browned (5 minutes). Drain on paper towels and set aside. Lightly oil grill rack or broiler pan. Season chicken with 1/4 teaspoon each salt and pepper. Grill or broil 3 inches from heat, turning once until cooked but moist (5 to 6 minutes). Cool 5 minutes then cut crossing into 1/4 inch thick slices. Mash anchovies, garlic, and remaining 1/4 teaspoon salt to paste in large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 teaspoon pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, cheese and rye croutons; toss well. Makes 4 main-course servings. Calories 405 per serving, 3.3 gm. protein, 26 gm. fat, 763 mg. sodium, 72 mg. cholesterol.