Pan-Seared Chicken Caesar With Homemade Croutons
CDKitchen https://www.cdkitchen.com
Serves/Makes: 7 | Ready In: < 30 minutes
Ingredients:
4 slices French bread
non-stick cooking spray
1/2 teaspoon garlic powder
2 pounds boneless, skinless chicken breast halves
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon olive oil
1 tablespoon anchovy paste
1/4 teaspoon fresh ground black pepper
5 cloves garlic
9 cups romaine lettuce
1/4 cup grated Parmesan cheese
Directions:
Trim bread crusts and discard. If the bread is large, cut it into 1 inch cubes. Otherwise, slice it thin. Place cubes or slices in a single layer on a baking sheet. Coat with cooking spray; sprinkle with garlic powder; toss well. Bake at 350 degrees F for 15 minutes, tossing part way through the cooking time, or until lightly browned and set aside.
In skillet, saute chicken 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.
Combine lemon juice and next 5 ingredients in blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.
In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.
Recipe Location: https://www.cdkitchen.com/recipes/recs/281/Chicken_Caesar2150.shtml
Recipe ID: 9067
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