Grilled Chicken Caesar

Ingredients

• 1  tablespoon fresh lemon juice
• 1  teaspoon anchovy paste
•   Salt
•   Freshly ground black pepper
• 2  tablespoons extra-virgin olive oil
• 1  tablespoon finely chopped shallots
• 4  boneless, skinless chicken breast halves (1-1/4 lbs.)
• 4  cups trimmed watercress
•   Lemon wedges, for garnish

Directions

1. Heat grill. For dressing, whisk lemon juice with anchovy paste and 1/4 teaspoon pepper in medium bowl; whisk in oil and shallots. Set aside.

2. Between 2 sheets of wax paper, pound chicken gently with rolling pin or mallet 1/4-inch-thick. Sprinkle with salt and pepper. Grill over medium* heat 4 minutes per side, until cooked through.

3. Meanwhile, toss watercress with dressing and arrange on 4 plates. Top with chicken and garnish with lemon wedges, if desired. Makes 4 servings.

*Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.