“This is a 30 minute meal from Rachael Ray called "Cleopatra Chicken." Delicious and easy to make!”

Ingredients Nutrition


  1. Chicken:.
  2. Heat a large nonstick skillet over medium high heat. Add olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and clicken tenders. Saute chicken in garlic oil until lightly browned on all sides, about 5-6 minutes.
  3. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3-4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley, salt and pepper. Pile tenders alongside a generous portion of Caesar greens and serve.
  4. Salad:.
  5. .Combine anchovies, garlic and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2-3 minutes or until garlic is speaking by sizzling in oil.
  6. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
  7. Transfer oil mix to large salad bowl. Add Worcestershire, lemon juice, egg, pepper and cheese while beating with a fork.
  8. 4. Toss greens to coat with dressing.

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