Blackened Chicken with Caesar Salad

Blackened Chicken With Caesar Salad Recipe

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


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

How to Make Blackened Chicken with Caesar Salad


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

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About Blackened Chicken with Caesar Salad

Other Tag: Quick & Easy