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
-----FOR SALAD-----
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.
Blue Cheese Potato Salad
-----Mix together-----
2
bunches
green onions
-- washed and chopped
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