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Blackened chicken with caesar salad
Artist: _ Yield: 4
Categories: Chicken, Creole & Cajun, Entrees, Poultry, Salads, Southern Rating: 0
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Ingredients:
FOR CHICKEN
1 Bottle prepared Italian
Dressing (8oz)
1/2 cupDry white wine
4 Chicken breasts halves
Skined and deboned
1 tbspDried marjoram leaves
1 tbspDried oregano leaves
1 tbspDried thyme leaves
1 tspSalt
1 tspBlack pepper, freshly ground
1/2 tspGround red cayenne pepper
1/2 cupButter or margarine, melted
FOR SALAD
1 can2 oz Anchovies
3 tbspFresh lemon juice
1 tbspWorcestershire sauce
1 tbspFresh parsley, chopped
1 tspDijon style mustard
1/2 tspFreshly ground black pepper
1 Garlic clove, crushed
1/4 cupOlive oil
2 tbspParmesan cheese, grated fresh
10 cupSalad greens, mixed
Procedures:
1A celebrity dish by burt reynolds.
2Blackened chicken stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times.
3Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor.
4Spread mixture on plate.
5Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
6Drain checken; dip into seasoning mixture to coat both sides, shaking off excess.
7Place in hot skillet; pour 2 t butter over each piece.
8Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through.
9Serve chicken, sliced, on top of caesar salad.
10Caesar 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.
11Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese.
12Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat