Instructions: If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.

Heat a large nonstick skillet over medium-high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes.

Add wine to the pan and reduce heat to medium-low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper.

Pile tenders along side a generous portion of Caesar greens and serve.

This recipe yields 4 servings.

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