Caesar Salad Chicken Breasts Caesar Salad Chicken Breasts

Author: Canadian Living

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


Caesar Vinaigrette:


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.

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
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Caesar Salad Chicken Breasts