blackened chicken with caesar salad

How To Make blackened chicken with caesar salad

• 1

  BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times.
• 2

  Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor.
• 3

  Spread mixture on plate.
• 4

  Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
• 5

  Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess.
• 6

  Place in hot skillet; pour 2 tablespoons butter over each piece.
• 7

  Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of caesar salad.
• 8

  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.
• 9

  Whisk in 1 cup olive oil, slowly; stir in the freshly grated parmesan cheese.
• 10

  Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.
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