Capitalizing on the ever-popular appeal of Caesar salad, this entree is a splendid creation worthy enough for company.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
- 4 boneless chicken breasts
- 4 cups torn romaine lettuce
- 1/4 cup extra-virgin olive oil
- 4 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon each salt
- 1/4 teaspoon each pepper
- 6 slices bacon
- 1/2 cup Caesar or garlic croutons
- 1/3 cup grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 2 cloves of garlic minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon all-purpose flour
MethodStuffing: 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.
Nutritional facts Per serving without skin : about
- Sodium 613 mg
- Protein 36 g
- Calories 476.0
- Total fat 34 g
- Cholesterol 102 mg
- Saturated fat 8 g
- Total carbohydrate 7 g
- Iron 12.0
- Folate 40.0
- Calcium 14.0
- Vitamin A 19.0
- Vitamin C 28.0