Chicken Caesar Salad

Name: Chicken Caesar Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs chicken tenders or 1 1/2 lbs boneless chicken breasts; 2 tablespoons extra virgin olive oil; 1/4 teaspoon crushed red pepper flakes; 4 garlic cloves, crushed; 1/2 cup dry white wine; 1/2 lemon, juice of; 1/2 cup chopped flat leaf parsley; salt and black pepper; 1 (2 ounce) can anchovies, drained; 4 large garlic cloves, cracked away from skins and finely chopped; 1/2 cup extra virgin olive oil; 2 teaspoons Worcestershire sauce; 1 lemon, juice of; 1/4 cup pasteurized egg substitute; 1/2 cup grated parmigiano; 2 heads romaine lettuce, trimmed and coarsely chopped

Submitted by EmilyStrikesAgain

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

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Ready In:: 15mins
Ingredients:: 16
Serves:: 4

ingredients

Chicken
1 ¹⁄₂ lbs chicken tenders or 1 1/2 lbs boneless chicken breasts
2 tablespoons extra virgin olive oil
¹⁄₄ teaspoon crushed red pepper flakes
4 garlic cloves, crushed
¹⁄₂ cup dry white wine
¹⁄₂ lemon, juice of
¹⁄₂ cup chopped flat leaf parsley
salt and black pepper
Salad
1 (2 ounce) can anchovies, drained
4 large garlic cloves, cracked away from skins and finely chopped
¹⁄₂ cup extra virgin olive oil
2 teaspoons Worcestershire sauce
1 lemon, juice of
¹⁄₄ cup pasteurized egg substitute
¹⁄₂ cup grated parmigiano
2 heads romaine lettuce, trimmed and coarsely chopped

directions

Chicken:
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.
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.
Salad:
.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.
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.
Transfer oil mix to large salad bowl. Add Worcestershire, lemon juice, egg, pepper and cheese while beating with a fork.
4. Toss greens to coat with dressing.

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RECIPE SUBMITTED BY

EmilyStrikesAgain

I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people. My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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