Blackened Chicken with Caesar Salad


1 cup prepared Italian Dressing (8oz)

1/2 cup Dry white wine

4 Chicken breasts halves

Skinned and de-boned

1 tablespoon Dried marjoram leaves

1 tablespoon Dried oregano leaves

1 tablespoon Dried thyme leaves

1 teaspoon Salt

1 teaspoon Black pepper — freshly ground

1/2 teaspoon Ground red cayenne pepper

1/2 cup Butter or margarine – melted



1 can 2 oz Anchovies

3 tablespoons Fresh lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Fresh parsley — chopped

1 teaspoon Dijon style mustard

1/2 teaspoon Freshly ground black pepper

1 Garlic clove — crushed

1/4 cup Olive oil

2 tablespoons Parmesan cheese — grated fresh

10 cups Salad greens – mixed



Stir dressing and wine in shallow dish to blend; add

chicken; marinate 1 hour, turning several times.

Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate.

Heat 12 inch cast iron skillet over high heat until smoking,

5 to 10 minutes.

Drain chicken; dip into seasoning mixture to coat both sides, shaking

off excess. Place in hot skillet; pour 2 T butter over each piece.

Reduce heat to medium; cook chicken 3 to 5 minutes on each side until

cooked through.

Serve chicken, sliced, on top of caesar salad.



Use a fork to mash the anchovies into a paste in a small bowl;

Stir in the lemon juice, worcestershire sauce, chopped fresh parsley,

dijon style mustard, freshly ground black pepper and the crushed



Whisk in the cup olive oil,

Slowly stir in the freshly grated parmesan cheese.

Pour the dressing over mixed salad greens in a large

bowl; toss thoroughly to coat.

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