Serving Size: 4
Ingredients:
1 (8 oz) bottle prepared Italian dressing
1/2 cup dry white wine
4 boneless and skinless chicken breasts halves
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, 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 grated black pepper
1 garlic clove, crushed
1/4 cup olive oil
2 tablespoons freshly grated Parmesan cheese
10 cups mixed salad greens
Directions:
- 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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