Any individual who is energetic about cooking or is in the culinary field couldn’t imagine anything better than to make a dish that stands out forever as a work of art. The Caesar serving of mixed greens and the darkening strategy for cooking are two such extraordinary thoughts. Together they become Blackened Chicken Caesar Salad –a supper plate of mixed greens you’re going to adore.



  •    1                    Bottle prepared Italian Dressing (8oz)
  •      1/2  cup           Dry white wine
  •    4                    Chicken breasts halves Skinned and de-boned
  •    1      tablespoon    Dried marjoram leaves
  •    1      tablespoon    Dried oregano leaves
  •    1      tablespoon    Dried thyme leaves
  •    1      teaspoon      Salt
  •    1      teaspoon      Black pepper — freshly ground
  •      1/2  teaspoon      Ground red cayenne pepper
  •      1/2  cup           Butter or margarine — melted


  •    1      can           2 oz Anchovies
  •    3      tablespoons   Fresh lemon juice
  •    1      tablespoon    Worcestershire sauce
  •    1      tablespoon    Fresh parsley — chopped
  •    1      teaspoon      Dijon style mustard
  •      1/2  teaspoon      Freshly ground black pepper
  •    1                    Garlic clove — crushed
  •      1/4  cup           Olive oil
  •    2      tablespoons   Parmesan cheese — grated fresh
  •   10      cups          Salad greens — mixed


BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.


Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece.

Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve  chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.

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