Sheet Pan Chicken Caesar
In The Fresh Meat Case
PERDUE® Thin Sliced Boneless Skinless Chicken Breasts
PREP TIME: 10 min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2.5g||13%|
|Total Carbs 13g||4%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cup store-bought Caesar dressing, plus more for serving
1 head of romaine
2 cups cubed Italian bread
1/4 cup grated Parmesan cheese, plus more for serving
1 lemon, cut into wedges
Pour Caesar dressing over the chicken. Marinate in the refrigerator for 20 minutes or up to 2 hours.
Slice the romaine lettuce lengthwise into quarters and place on a foil lined sheet tray sprayed with cooking spray. Spray the croutons with cooking spray and toss with the parmesan cheese. Place on the foil lined sheet tray with the romaine. Remove the chicken from the marinade and place on a second foil lined sheet tray sprayed with cooking.
Preheat your broiler to HIGH. Broil the chicken for about 5 minutes until browned and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove from oven and keep warm. Place the romaine and croutons under the broiler for another 5 minutes until the lettuce is charred and the croutons are golden. Toss the croutons once or twice for even browning. Remove the romaine from the broiler if done before the croutons.
To serve Sheet Tray Chicken Caesar, place a wedge of romaine on each plate. Top with chicken and toasted croutons. Sprinkle with Parmesan cheese and serve with a lemon wedge and extra Caesar dressing on the side.
Sheet Pan Chicken CaesarAdd Your Comment