Caesar Salad Chicken Breasts
Capitalizing on the ever-popular appeal of Caesar salad, this entrée is a splendid creation worthy enough for company.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving without skin : about | - |
| cal | 476 |
| pro | 36 g |
| total fat | 34 g |
| sat. fat | 8 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 102 mg |
| sodium | 613 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 12% |
| vit A | 19% |
| vit C | 28% |
| folate | 40% |
-
4 boneless chicken breasts
4 cups (1 L) torn romaine lettuce
Stuffing:
6 slices bacon
1/2 cup (125 mL) Caesar or garlic croutons
1/3 cup (75 mL) grated Parmesan cheese
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) all-purpose flour
Caesar Vinaigrette:
1/4 cup (50 mL) extra-virgin olive oil
4 tsp (20 mL) lemon juice
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
Preparation:
Stuffing: In skillet, cook bacon over medium heat, turning once, until crisp. Drain and let cool on paper towel–lined plate. Crumble bacon and croutons into bowl. Stir in 1/4 cup (50 mL) of the Parmesan, oil, garlic and parsley.
With knife held horizontally and starting at curved side, cut chicken in half almost but not all the way through; open like book. Spread one-quarter of the stuffing evenly over 1 side of each breast, leaving 1/2-inch (1 cm) border uncovered. Sprinkle flour over each bottom border; close breast, pressing edge to seal. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.) Place, skin side up, on foil-lined rimmed baking sheet.
Caesar Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, salt and pepper; set half aside. Brush remaining vinaigrette over chicken. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and chicken is no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.
Divide lettuce among plates; drizzle with reserved vinaigrette. Top with chicken; sprinkle with remaining Parmesan cheese.
With knife held horizontally and starting at curved side, cut chicken in half almost but not all the way through; open like book. Spread one-quarter of the stuffing evenly over 1 side of each breast, leaving 1/2-inch (1 cm) border uncovered. Sprinkle flour over each bottom border; close breast, pressing edge to seal. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.) Place, skin side up, on foil-lined rimmed baking sheet.
Caesar Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, salt and pepper; set half aside. Brush remaining vinaigrette over chicken. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and chicken is no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.
Divide lettuce among plates; drizzle with reserved vinaigrette. Top with chicken; sprinkle with remaining Parmesan cheese.
Source
Canadian Living Magazine: April 2008
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