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Receta Blackened Chicken With Caesar Salad

Name: Blackened Chicken With Caesar Salad
Ingredients: 1 bot prepared Italian Dressing (8oz); 1/2 c. Dry white wine; 4 x Chicken breasts halves, Skinned and deboned; 1 Tbsp. Dry marjoram leaves; 1 Tbsp. Dry oregano leaves; 1 Tbsp. Dry thyme leaves; 1 tsp Salt; 1 tsp Black pepper, freshly grnd; 1/2 tsp Grnd red cayenne pepper; 1/2 c. Butter or possibly margarine, melted; 1 can 2 ounce Anchovies; 3 Tbsp. Fresh lemon juice; 1 Tbsp. Worcestershire sauce; 1 Tbsp. Fresh parsley, minced; 1 tsp Dijon style mustard; 1/2 tsp Freshly grnd black pepper; 1 x Garlic clove, crushed; 1/4 c. Extra virgin olive oil; 2 Tbsp. Parmesan cheese,grated fresh; 10 c. Salad greens, mixed

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Ingredientes

1 bot prepared Italian Dressing (8oz)
1/2 c. Dry white wine
4 x Chicken breasts halves, Skinned and deboned
1 Tbsp. Dry marjoram leaves
1 Tbsp. Dry oregano leaves
1 Tbsp. Dry thyme leaves
1 tsp Salt
1 tsp Black pepper, freshly grnd
1/2 tsp Grnd red cayenne pepper
1/2 c. Butter or possibly margarine, melted
1 can 2 ounce Anchovies
3 Tbsp. Fresh lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. Fresh parsley, minced
1 tsp Dijon style mustard
1/2 tsp Freshly grnd black pepper
1 x Garlic clove, crushed
1/4 c. Extra virgin olive oil
2 Tbsp. Parmesan cheese,grated fresh
10 c. Salad greens, mixed

Direcciones

A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add in chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and grnd red pepper to fine pwdr in coffee or possibly spice grinder or possibly mini chop food processor. Spread mix on plate. Heat 12 inch cast iron skillet over high heat till smoking, 5 - 10 min. Drain chicken; dip into seasoning mix to coat both sides, shaking off excess. Place in warm skillet; pour 2 Tablespoons butter over each piece. Reduce heat to medium; cook chicken 3 to 5 min on each side till 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, minced fresh parsley, dijon style mustard, freshly grnd black pepper and the crushed garlic. Whisk in the c. extra virgin 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.