| | FOR CHICKEN |
| 1 | | Bottle prepared Italian |
| | Dressing (8oz) |
| 1/2 | c | Dry white wine |
| 4 | | Chicken breasts halves; |
| | Skinned and deboned |
| 1 | tb | Dried marjoram leaves |
| 1 | tb | Dried oregano leaves |
| 1 | tb | Dried thyme leaves |
| 1 | ts | Salt |
| 1 | ts | Black pepper; freshly ground |
| 1/2 | ts | Ground red cayenne pepper |
| 1/2 | c | Butter or margarine; melted |
| | FOR SALAD |
| 1 | cn | 2 oz Anchovies |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Fresh parsley; chopped |
| 1 | ts | Dijon style mustard |
| 1/2 | ts | Freshly ground black pepper |
| 1 | | Garlic clove; crushed |
| 1/4 | c | Olive oil |
| 2 | tb | Parmesan cheese;grated fresh |
| 10 | c | Salad greens; mixed |
