Blackened Chicken with Caesar Salad

Name: Blackened Chicken with Caesar Salad
Yield: 4
Cuisine: Cajun
Ingredients: salad dressing, italian; white wine; chicken breasts; marjoram; oregano; thyme; salt; black pepper; cayenne pepper; butter; anchovy fillets; lemon juice; worcestershire sauce; parsley leaves; dijon mustard; black pepper; garlic cloves; olive oil; parmesan, parmigiano-reggiano cheese, grated; mixed salad greens

This Cajun blackened chicken caesar salad was absolutely delicious. The chicken was super moist and packed with flavor. We used lettuce for the salad, and it was tasty and refreshing, perfectly balanced with chicken. Serve it with a few slices of bread, or some croutons to make a complete meal.

Yield

4 servings

Prep

30 min

Cook

15 min

Ready

45 min

Ingredients

Amount	Measure	Ingredient	Features
For chicken
8	ounces	salad dressing, italian
½	cup	white wine dry	*
4		chicken breasts halves, skined, deboned	*
1	tablespoon	marjoram dried	*
1	tablespoon	oregano dried
1	tablespoon	thyme dried	*
1	teaspoon	salt
1	teaspoon	black pepper freshly ground
½	teaspoon	cayenne pepper
½	cup	butter or margarine,
For salad
2	ounces	anchovy fillets
3	tablespoons	lemon juice fresh
1	tablespoon	worcestershire sauce
1	tablespoon	parsley leaves fresh, chopped
1	teaspoon	dijon mustard
		black pepper to taste, freshly ground	*
1		garlic cloves crushed	*
¼	cup	olive oil
2	tablespoons	Parmesan cheese grated fresh
10	cups	mixed salad greens mixed	*

Ingredients

Amount	Measure	Ingredient	Features

For chicken
231.2	ml/g	salad dressing, italian
118	ml	white wine dry	*
4	each	chicken breasts halves, skined, deboned	*
15	ml	marjoram dried	*
15	ml	oregano dried
15	ml	thyme dried	*
5	ml	salt
5	ml	black pepper freshly ground
2.5	ml	cayenne pepper
118	ml	butter or margarine,

For salad
57.8	ml/g	anchovy fillets
45	ml	lemon juice fresh
15	ml	worcestershire sauce
15	ml	parsley leaves fresh, chopped
5	ml	dijon mustard
1	x	black pepper to taste, freshly ground	*
1	each	garlic cloves crushed	*
59	ml	olive oil
3E+1	ml	Parmesan cheese grated fresh
2.4	l	mixed salad greens mixed	*

Directions

Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times.

Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor.

Spread mixture on plate.

Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.

Drain checken; dip into seasoning mixture to coat both sides, shaking off excess.

Place in hot skillet; pour 2 tablespoon butter over each piece.

Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through.

Serve chicken, sliced, on top of caesar salad.

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.

Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese.

Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.