Blackened Chicken With Caesar Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Blackened Chicken with Caesar Salad

Kitchen Crew

By




pinch tips: How to Core a Head of Lettuce


Rating:

 Be the First

Ingredients

1 bottle
italian dressing
1/2 c
white wine, dry
4
chicken breasts, halved, boneless and skinless
1 Tbsp
marjoram
1 Tbsp
oregano
1 Tbsp
thyme
1 tsp
salt
1 tsp
pepper
1/2 tsp
cayenne pepper
1/2 c
butter, melted

DRESSING INGREDIENTS

2 oz
anchovies
3 Tbsp
lemon juice
1 Tbsp
worcestershire sauce
1 Tbsp
parsley, chopped
1 tsp
dijon mustard
1/2 tsp
pepper
1
garlic clove, crushed
1/4 c
olive oil
2 Tbsp
parmesan cheese, grated
10 c
salad greens

Directions Step-By-Step

1
BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times.
2
Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor.
3
Spread mixture on plate.
4
Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
5
Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess.
6
Place in hot skillet; pour 2 tablespoons butter over each piece.
7
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of caesar salad.
8
CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic.
9
Whisk in 1 cup olive oil, slowly; stir in the freshly grated parmesan cheese.
10
Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.

About this Recipe

Other Tag: Quick & Easy