Blackened Chicken With Caesar Salad (fdgn81a)

---------- Recipe via Meal-Master (tm) v8.03

Title: BLACKENED CHICKEN WITH CAESAR SALAD (FDGN81A)
Categories: Main dish, Salads, Chicken, Cajun, Favorite
Yield: 4 servings

------------------------FOR CHICKEN------------------------
1 Bottle prepared Italian
Dressing (8oz)
1/2 c Dry white wine
4 Chicken breasts halves;
Skined and deboned
1 tb Dried marjoram leaves
1 tb Dried oregano leaves
1 tb Dried thyme leaves
1 ts Salt
1 ts Black pepper; freshly ground
1/2 ts Ground red cayenne pepper
1/2 c Butter or margarine; melted

-------------------------FOR SALAD-------------------------
1 cn 2 oz Anchovies
3 tb Fresh lemon juice
1 tb Worcestershire sauce
1 tb Fresh parsley; chopped
1 ts Dijon style mustard
1/2 ts Freshly ground black pepper
1 Garlic clove; crushed
1/4 c Olive oil
2 tb Parmesan cheese;grated fresh
10 c Salad greens; mixed

A celebrity dish by Burt Reynolds. 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 checken; 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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