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4 boneless skinless chicken breast halves (about 1 1/4 pounds)
3 cups romaine lettuce (from 10 ounce bag)
2 tablespoons grated Parmesan cheese
1/2 cup creamy caesar dressing
1 round focaccia bread (12 inches in diameter)


Heat 12-inch nonstick skillet over medium-high heat. Cook chicken in skillet 12 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Toss romaine, cheese and 1/4 cup of the dressing.

Cut focaccia horizontally in half; cut into 4 wedges. Spread remaining 1/4 cup dressing over cut sides of focaccia. Place one-fourth of the romaine mixture and chicken breast half on bottom wedges. Top with top wedges.

Betty's Tip
Serve a cold pasta or vegetable salad from the deli with these snazzy sandwiches.


From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.