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  Recipe Home » Main Course » Blackened Chicken With Caesar Salad (Fdgn81a)
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  Blackened Chicken With Caesar Salad (Fdgn81a)
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 255
Ingredients:

MMMMMFOR CHICKEN

1 Bottle prepared Italian
Dressing (8oz)
1/2 cup Dry white wine
4 Chicken breasts halves
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

MMMMMFOR 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
Instructions:
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.
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