Blackened Chicken with Caesar Salad

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Blackened Chicken with Caesar Salad"

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Try this Blackened Chicken with Caesar Salad recipe, or contribute your own. "Poultry" and "Salads" are two tags used to describe Blackened Chicken with Caesar Salad.

"Deeeelicious recipe! First time I made this was a failure due to adding too much salt but the second time was great success. "

- JBee

Ingredients

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1/2 ts Black Pepper; freshly ground
2 tb Parmesan cheese; grated fresh
4 Chicken breasts halves, Skinned and deboned
1 8-oz bottle prepared Italian Dressing
1 tb Worcestershire Sauce
1 tb Dried oregano leaves
1 ts Salt
1/2 ts Ground red cayenne pepper
1 2-oz cn Anchovies
1 tb Fresh parsley; chopped
10 c Salad greens; mixed
1 clove Garlic; crushed
1/4 c olive oil
1/2 c Dry white wine
1 tb Dried marjoram leaves
1 ts Black pepper; freshly ground
1 tb Dried thyme leaves
1/2 c Butter or Margarine; Melted
3 tb Fresh Lemon Juice
FOR SALAD
FOR CHICKEN
1 ts Dijon style mustard

Original recipe makes 4

Servings  

Preparation

A celebrity dish by Burt Reynolds. BLACKENED CHICKEN 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 chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T 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. Posted to MM-Recipes Digest V3 #315 Date: Sat, 16 Nov 1996 19:01:44 -0500 From: BobbieB1@aol.com

Verified by stevemur
Calories Per Serving: 776 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Deeeelicious recipe! First time I made this was a failure due to adding too much salt but the second time was great success.
JBee 3 years ago
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