RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3588
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| Recipe Name: |
Grilled Chicken Caesar with Bacon-Herb-Parmesan Croutons - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
4.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$5.22
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons parsley, flat-leaf chopped
1 to taste salt and pepper
4 5-ozs chicken breast, boneless, skinless cut into cutlets
1 Tablespoon worcestershire sauce
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Directions:
Preheat oven to 400 degrees. Preheat a charcoal grill or grill plan to high.
Heat a small skillet over medium-high heat with 1 tablespoon of the oil. Add the chopped bacon and cook until really crispy, 2 to 3 minutes. Remove the bacon to a plate lined with a paper towel to drain and cool.
In a small bowl combine 1 cup of the cheese with the chopped parsley and cooled bacon. Mix to distribute the bacon and parsley evenly.
Line a baking sheet with a piece of parchment paper. Pour the cheese mixture out onto the center of the baking sheet and with your fingers, spread out the cheese mixture in an even and very thin layer. Give the pan a little shake to help you even it out. This way you will have a lacy web when the cheese melts. Place the baking sheet in the over for 3 to 4 minutes, turning the pan midway through the cooking. Once the cheese has melted and is nice and golden brown, remove it from the oven and cool completely.
While the cheese is baking, prepare the chicken and the dressing.
In a shallow dish, combine half the garlic, half the lemon juice, salt, pepper and a generous drizzle of oil. Add the cutlets and toss completely coat. Place the chicken on the hot grill plan and cook on each side for 3 to 4 minutes. Remove from the grill.
While the chicken is cooking, in a mixing bowl combine the remaining garlic, mustard, worcestershire and lemon juice. Add lots of fresh ground pepper. Whisk in 1/3 cup of the oil. Add the remaining cheese and stir to combine. In a salad bowl, combine the romain lettuce and the hard boiled eggs. Dress with the caesar dressing.
To serve, slice the cooled chicken into thin strips and divide among 4 plates. Top the chicken with the dressed romaine and egg. Gingerly remove the baked cheese from the pan, pulling one of the corners of the parchement paper to help you lift it up and out. With your hands, crack the baked cheese into 1- to 2-inch "croutons." Garnish the salad with the croutons and serve. |
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| Nutrition per Serving: |
| Calories: |
537 |
Total Carbs: |
10.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
127.5 |
Fat: |
26.7 |
Protein: |
58.68 |
| Fiber: |
1.55 |
Sodium: |
479.80 |
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