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4 servings, 1/4 recipe each
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For a restaurant-inspired dish, cut romaine hearts lengthwise in half instead of chopping them. Bake chicken and bread mixture as directed, adding the romaine, cut sides up, to the baking sheet along with the bread mixture. Serve romaine topped with the chicken, bread mixture, remaining dressing and cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.