Ingredients:
• 4 boneless, skinless chicken breasts, seasoned with salt and pepper
• 4 long, 1-inch thick slices of French bread
• olive oil for sauteing
• 2 cloves garlic, minced
• 3-4 anchovy fillets, minced
• 2 hearts of romaine, chopped
• the juice of 1/2 lemon or more to taste
• grated parmesan cheese for garnish
Procedure:
A chicken caesar salad is great both before a meal or as a meal itself, and Chef Dan Eaton shows you a great recipe that will have salad lovers rejoicing.
Put a large, heavy bottomed pan or cast iron skillet on the stovetop, turn the heat to medium to medium high and add a good splash of olive oil. When the oil is hot, add the sliced bread.
The bread will only take a couple of minutes to brown up on the first side. (The reason you need a good amount of olive oil is because the bread absorbs it as it cooks.) When the first side is lightly browned, flip it over and do the same thing to the other side.
Then take them out of the pan and put them on a plate, add a little more olive oil to the skillet and add the salt and pepper seasoned chicken breasts right away. Cook those until they're lightly browned on both sides and cooked all the way through but not dried out.
Take the cutlets out of the pan and put those on the plate, as well, and add another splash of olive oil and the minced garlic and anchovy fillets and the chopped romaine lettuce. You just want to cook this for a minute or so to let the garlic cook and then add a good squeeze of fresh lemon juice and turn the heat off and it's time to assemble the dish.
Put a slice of bread on the plate with a cooked chicken cutlet and then top it with a good amount of the wilted caesar and finish with a good sprinkling of parmesan cheese.
Hints:
Count on half ot a heart of romaine per serving and you may have to add the chopped romaine in batches so it all fits in the pan.
Serves 4