Friday, March 9, 2012

Chick'N Caesar

I'm pretty much always craving a caesar salad. There's something about that creamy, salty, crunchy salad that makes me go ga-ga. Have it as a starter, have it as a meal, have it in a wrap- I'm in. My new thing lately has been attempting to perfect the home made caesar dressing. And I think I've almost got there. 

I made this Panko Parmesan Chicken with Caesar Roasted Romaine the other night and it was an easy peasy meal to whip up after work. The chicken roasts at a super high temperature so it cooked quickly. I threw a couple of the romaine halves into the oven for a few minutes to get a different texture on the lettuce (some warm and soft, some with a nice crunch). While everything was in the oven I whipped up a caesar dressing- anchovies, raw egg yolk- the whole shebang!

 And let me tell you, this chicken was incredible! It had so much flavour and a really nice crunch from the golden panko mixture on top- I could eat this everyday. 

Panko Parmesan Chicken with Caesar Roasted Romaine
Inspired by THIS recipe from Bon Apetit and THIS Caesar dressing recipe
4 Boneless, skinless chicken breasts
Salt and Pepper
1/2 cup grated Parmesan
1/2 cup panko breadcrumbs
3 Tablespoons olive oil
2 Tablespoons chopped flat lead parsley
1 clove of garlic, chopped
2 large romaine hearts, halved lengthwise

For the Dressing:
1 1/2 teaspoon garlic paste (from 2 large, grated cloves)
2-3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork
2 large egg yolks
10 tablespoons  olive oil
3/4 cup finely grated Parmesan
Freshly ground black pepper
Preheat oven to 450°. Line a baking sheet with foil. Place chicken on sheet and season chicken with salt and pepper . Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 14 minutes.
Drizzle 1 romaine heart with 1 Tbsp. oil, season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Chop uncooked romaine heart and put in a salad bowl. Take other romaine heart out of the oven and chop; add to bowl. Toss lettuce with dressing, serve alongside chicken.
Dressing:  mix first five ingredient in a bowl. In a slow, steady stream, whisk in olive oil until the dressing is fully emulsified. Add 1/2 cup of Parmesan and pepper to taste, then whisk until completely combined.


  1. yummmm. i'm starving in class and this is makin ma mouth water. can you have this waiting on my doorstep for when i arrive home?

  2. Im with tay! - Lo