Blackened chicken with caesar salad (fdgn81a)
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Blackened chicken with caesar salad (fdgn81a)
  Chicken    Salad    Cajun  
Last updated 6/12/2012 12:53:38 AM. Recipe ID 15474. Report a problem with this recipe.
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      Title: Blackened chicken with caesar salad (fdgn81a)
 Categories: Main dish, Salads, Chicken, Cajun, Favorite
      Yield: 4 Servings
MMMMM------------------------FOR CHICKEN-----------------------------
      1    Bottle prepared Italian
           Dressing (8oz)
    1/2 c  Dry white wine
      4    Chicken breasts halves;
           Skined and deboned
      1 tb Dried marjoram leaves
      1 tb Dried oregano leaves
      1 tb Dried thyme leaves
      1 ts Salt
      1 ts Black pepper; freshly ground
    1/2 ts Ground red cayenne pepper
    1/2 c  Butter or margarine; melted

MMMMM-------------------------FOR SALAD------------------------------
      1 cn 2 oz Anchovies
      3 tb Fresh lemon juice
      1 tb Worcestershire sauce
      1 tb Fresh parsley; chopped
      1 ts Dijon style mustard
    1/2 ts Freshly ground black pepper
      1    Garlic clove; crushed
    1/4 c  Olive oil
      2 tb Parmesan cheese;grated fresh
     10 c  Salad greens; mixed
  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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Recipe ID 15474 (Apr 03, 2005)

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