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.