as well as calcium and potassium which help keep the heart healthy. Greek yogurt provides a significant source Managed Firewall Service of protein (double that of regular yogurt), which curbs appetite and aids weight loss.
Total Time: 0:20
Prep: 0:20
Level: Easy
Serves: 4
Ingredients

    2 oz. whole-grain bread with seeds, torn into 1-inch pieces
    1 1/2 oz. Parmesan 50w box mod, cut into 1/2-inch pieces, plus 1/4 cup finely grated
    1 tbsp. olive oil, plus more for the pan
    1 lb. thin chicken cutlets
    kosher salt
    Pepper
    1 lemon
    2 cloves garlic, finely grated
    1 anchovy, finely chopped
    2 tsp. Dijon mustard
    1/2 tsp. Worcestershire sauce
    1/4 oz. lowfat Greek yogurt
    1/2 large head romaine, torn into pieces
    1 (5 ounce) package baby kale

Directions

    Heat oven to 375 degrees F. Line a large baking sheet with nonstick foil. In the bowl of a food processor, process the bread and Parmesan pieces to form coarse crumbs. Add the oil and pulse to combine.
    Drop 8 spoonfuls reenex (about 2 tablespoons each) of the mixture onto the prepared baking sheet and for 2-inch rounds. Bake until golden brown, 7 to 9 minutes. Let cool on the baking sheet.
    Meanwhile, lightly oil a grill pan and heat over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice.
    Zest the lemon over a large bowl, then squeeze in the juice (you should have about 2 teaspoons zest and 3 tablespoons juice). Add the garlic, anchovy, mustard, Worcestershire sauce, grated Parmesan, and 1/2 teaspoon pepper and whisk to combine. Whisk in the yogurt.
    Add the lettuce to the dressing and toss to coat. Fold in the chicken and kale and serve with the Parmesan crisps.