In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 6g||30%|
|Total Carbs 13g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup fresh, shredded Parmesan cheese, divided
3 vine ripened tomatoes, deseeded and diced
1 small onion, finely diced
3 cloves garlic, very finely diced
3 tbsp. Italian leaf parsley, coarsely chopped
juice of one lemon
2 tbsp. extra virgin olive oil
salt and pepper to taste
3 tbsp. stone ground mustard
1/8 cup creamy Caesar salad dressing
6 cups fresh Romaine hearts, shredded
Make Parmesan chips by preheating oven to 375°F. Draw four 4-inch circles onto parchment paper and then place upside down onto baking sheet. Sprinkle some of the Parmesan cheese within the circles that show through and place in oven. Cook for 8 to 10 minutes until cheese has melted and lightly browned. Remove from oven and let cool to become crisp.
TIP: Can be prepared with store-bought bruschetta. This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients.
Make bruschetta by mixing tomatoes, onions, garlic, and parsley along with lemon juice, olive oil, and some of the remaining Parmesan. Season with salt and pepper to taste.
To prepare the chicken, grill 3 minutes on each side or until it has reached an internal temperature of 170°F.
For the dressing, mix the mustard into a store bought creamy Caesar dressing. In a large mixing bowl, combine lettuce with the dressing and last remaining Parmesan cheese.
To serve, equally divide salad and place in the center of 4 plates. Place 3 small piles of bruschetta around the outside of the lettuce on each plate. Slice the chicken breasts and fan out. Garnish with Parmesan chip on each plate.
Italian Chicken Caesar with BruschettaAdd Your Comment