Monday, October 6, 2008

Chicken Ceasar recipe

Chicken Ceasar

Chicken Ceasar recipe

1 Bottle of Ceasar dressing
1 block of parmesean cheese
6 or 8 skinless/boneless chicken breasts

Chicken:
If whole breasts I will usually score the inner breast every 1/2 - 3/4 inch in the thick part to normalize cooking times.
Let the chicken swim in some dressing, then grill them, but don't dry them out.

Salad:
2 heads Romaine lettuce
1 big red onion
1 head arugala
1 head Belgian endive
1 bunch green onion
6 hard boiled eggs
1 lb of gemili(uncooked)
1 lb cooked bacon(optional)

Cook pasta to taste and drain
Chop up all but the pasta and put in a big bowl
Put the drained hot pasta in the bowl of salad and mix with Ceasar dressing till all is covered
Sprinkle in some parmesean and mix some more.


Croutons:
1 nice size loaf of fresh sourdough bread
2 sticks of salted butter
6-8 cloves of garlic
parmesean cheese

Oven at 425F
cube bread
really soften/melt butter

Put the cubed bread in a 9 x 12 pan, pan should be pretty full.
Crush garlic into the butter and mix up.
Pour butter and garlic over the bread cubes.
Sprinkle parmesean over the top.

Put in preheated oven, takes about an hour, stir every 20 minutes.
Take out from oven when browned but still chewy in the middle.

Put warm croutons in the bowl with everything else, make sure to get the cruchy cheese bits from the bottom, add a little more dressing and mix some more.
Bring the chicken in and slice into strips 1/2 - 3/4 inch wide.

Viola!
Dish out salad and hand out chicken strips, sprinkle more parmesean if you like.

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