Blackened Chicken with Caesar Salad

Ingredients

  •   1 bottle
    italian dressing
  •   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
  •   2 oz
    anchovies
  • DRESSING INGREDIENTS
  •   1/2 c
    butter, melted
  •   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
  •   10 c
    salad greens
ADVERTISEMENT

How To Make

  • 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.

Categories & Tags for Blackened Chicken with Caesar Salad:

ADVERTISEMENT