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Caesar salad with chicken

Caesar salad with chicken


Oil (melted unsalted butter) — 2 tbsp.
Butter (olive extra virgin) — 0.5 cups
Bread (fresh baguette) — 1 pc.
Pepper (Cayenne) — 1/4 tsp.
Anchovies — 4 fillets
Lemon (take juice) — 1 tbsp.
Sauce (Worcestershire) — 1 tbsp.
Mustard (Dijon) — 1/2 tsp.
Eggs — 1 pc.
Salad (romaine) — 500 g
Cheese (grated Parmesan) — 100 g
Chicken (chicken fillet) — 4 pcs.
Garlic — 3 cloves


Slice the baguettes, previously removed from the crust. In a large bowl, mix the butter with 1 tbsp. L. olive oil. Add bread. Shake the bowl so that the bread cubes are completely soaked in oil.

Add salt, black and cayenne peppers, mix. Take a large baking tray with low walls, lining the baking paper. To give a piquant flavor, grate the surface of the paper with the purified garlic. Place the cubes in one layer. Bake in the oven until golden brown for 10 minutes (oven temperature 180 degrees)

For the sauce, place the anchovies in a wooden bowl. Add chopped garlic and 1 teaspoon. Salt. Grind the garlic and anchovies to the state of the paste. Stir pepper, Worcestershire sauce, lemon juice, mustard and egg yolk. Add 0.5 cup of olive oil to the resulting mixture.

Romaine lettuce rinse, get rid of the top leaves, dry it well, tear it into small pieces and add it to the sauce in the bowl, then send the rusks and grated cheese there. If desired, sprinkle more cheese on top — and immediately to the table.

Marinate the chicken as follows.
Cut the fillet into thin strips. Rub them with salt, crushed garlic, black pepper. Clean for one hour in the refrigerator.
Preheat the oven to 200 degrees. Put chicken on a baking sheet. Bake for 20 minutes. As soon as the pieces of fillet cool, they need to be laid out on top of the ready-made Caesar salad.


Caesar salad with chicken



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