Recipe - Blackened Chicken With Caesar Salad

FOR CHICKEN
1 Bottle prepared Italian
Dressing (8oz)
One half cup Dry white wine
4 Chicken breasts halves;
Skinned and deboned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper; freshly ground
One half teaspoon Ground red cayenne pepper
One half cup Butter or margarine; melted

FOR SALAD
1 cn 2 ounce Anchovies
3 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley; chopped
1 teaspoon Dijon style mustard
One half teaspoon Freshly ground black pepper
1 Garlic clove; crushed
One fourth cup Olive oil
2 tablespoon Parmesan cheese;grated fresh
10 cup 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 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, cut or sliced up , 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.
Posted to MMRecipes Digest V3 #315

Date: Sat, 16 Nov 1996 19:01:44 0500

From: BobbieB1@aol.com