Blackened Chicken With Caesar Salad Fdgn81a
Ingredients| FOR CHICKEN 1 bottle prepared italian 1 dressing (8oz) 1/2 cup dry white wine 4 chicken breasts halves 1 skined and deboned 1 tbsp dried marjoram leaves 1 tbsp dried oregano leaves 1 tbsp dried thyme leaves 1 tsp salt 1 tsp black pepper, freshly ground 1/2 tsp ground red cayenne pepper 1/2 cup butter or margarine, melted FOR SALAD 1 can 2 oz anchovies 3 tbsp fresh lemon juice 1 tbsp worcestershire sauce 1 tbsp fresh parsley, chopped 1 tsp dijon style mustard 1/2 tsp freshly ground black pepper 1 garlic clove, crushed 1/4 cup olive oil 2 tbsp parmesan cheese, grated fresh 10 cup salad greens, mixed |
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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 checken; 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.
Servings:
4
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