Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 20 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
More and more grocery stores these days are selling pre-made "Parmesan Chicken Breasts" in the ready-to-go sections of the store. You can find these at Whole Foods Market, QFC (in the Northwest), and several Safeways; I'm sure they are available in other locations as well. Alternatively, with a little more effort, you can make your own (simply search BigOven for "Parmesan Chicken").
Preheat oven to 375 degrees. Also preheat large oven-ready saute pan over medium high heat. Add 3 tablespoons vegetable oil. When hot, gently place parmesan chicken breasts in there, and turn the heat down to medium. Let sear for about a minute or two, and flip over. (Check it carefully, but frequently... parmesan cheese burns rapidly!). Sear on the other side for about a minute. When they are brown on both sides, pop into the oven for another 5-8 minutes to cook all the way through.
Meanwhile, make the salad. Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself. Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly.
Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt. Season with ground pepper to taste. Top with sliced chicken breasts.
