| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless chicken breasts |
|
|
Salt and pepper |
| 2 |
tb |
Olive oil |
| 1 |
c |
Bread cubes,; approximately 3/4-inch square |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Paprika |
| 2 |
tb |
Grated Parmesan |
| 6 |
|
Cloves garlic,; mashed and minced |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
White vinegar |
|
|
Lemon juice |
| 2 |
tb |
Mayonnaise |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper |
|
|
Minced anchovy fillets |
| 1 |
lg |
Head of romaine lettuce,; washed and dried |
| 1/2 |
c |
Freshly grated Parmesan |
|
|
Finely chopped parsley |
|
|
Whole anchovies |
INSTRUCTIONS
CROUTONS
DRESSING
GARNISH
Season chicken breasts with salt and pepper. Heat cast iron grill pan over
medium high heat. Add chicken and grill for 3-4 minutes per side or until
meat is no longer pink in the middle.
Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme,
paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking
sheet spread out bread cubes in a single layer and bake until golden about
8-10 minutes.
For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a bowl and process using a hand blender or whisk. Add mayonnaise and
blend together to form a thick base. In a slow stream add olive oil. Season
to taste with salt, pepper and lemon juice. If desired, add anchovy to
dressing to create a deeper, saltier flavor.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Add grated Parmesan and toss to
combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate
and top with chicken strips. Garnish with chopped parsley and anchovies, if
desired.~
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 18:10:01 -0400
From: Meg Antczak <meginny@frontiernet.net>
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