Caesar Salad Chicken Breasts

By The Canadian Living Test Kitchen

90 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving without skin : about	-
cal	476476 cal
pro	36 g36g pro
total fat	34 g34g total fat
sat. fat	8 g8g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	102 mg102mg chol
sodium	613 mg613mg sodium
% RDI:	-
calcium	1414 calcium
iron	1212 iron
vit A	1919 vit A
vit C	2828 vit C
folate	4040 folate

Capitalizing on the ever-popular appeal of Caesar salad, this entree is a splendid creation worthy enough for company.

Ingredients

4 boneless chicken breasts 4 4boneless chicken breastboneless chicken breasts
4 cups torn romaine lettuce 4 4cups cupstorn romaine lettuce
Stuffing:
6 slices bacon 6 6slices slicesbacon
1/2 cup Caesar or garlic croutons 1/2 1/2cup cupCaesar or garlic croutoncroutons
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tsp all-purpose flour 1 1tsp tspall-purpose flour
Caesar Vinaigrette:
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
4 tsp lemon juice 4 4tsp tsplemon juice
2 tsp Dijon mustard 2 2tsp tspDijon mustard
1/4 tsp each salt 1/4 1/4tsp tspeach 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.

Source : Canadian Living Magazine: April 2008