Tuesday, June 14, 2011

June 12: Orange and Herb Chicken Caesar

2 tablespoons fresh thyme leaves, chopped
1 sprig fresh rosemary, leaves removed and chopped
   About 1/2 cup extra-virgin olive oil
   Coarse salt
1 1/2 pounds boneless, skinless thin cut chicken breasts
5 garlic cloves, 1 clove cracked from skin, 4 cloves finely chopped
3 cups cubed sourdough bread
1 cup grated Parmesan cheese, divided
3 anchovy fillets, drained, finely chopped
1/2 teaspoon crushed red pepper flakes
   Zest and juice of 1 orange
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 tablespoons fresh flat-leaf parsley leaves, chopped
   Coarse black pepper
2 large romaine lettuce hearts, coarsely chopped

Preheat the oven to 375 degrees F. and preheat a grill pan or outdoor grill on high.

In a shallow dish combine 1 tablespoon of the thyme leaves, the rosemary, 2 tablespoons of the EVOO, and some salt. Add the chicken cutlets and coat in the seasoning. Transfer the cutlets to the grill and cook for 3 to 4 minutes on each side.

Remove from the grill and slice into very thin strips.

While the chicken is grilling, rub the inside of a salad bowl with the cracked clove of garlic. Set aside. Then, place the cubed bread in a clean bowl with the garlic clove and drizzle about 3 tablespoons of the EVOO and the remaining tablespoons of thyme over the cubed bread. Toss with about 1/2 cup of the grated Parmesan and toss to coat thoroughly. Spread the croutons evenly on a rimmed baking sheet and bake until crisp and golden, 10 to 15 minutes.

To make the dressing, place the remaining 1/4 cup of EVOO in a small pan with the anchovies, red pepper flakes, and the finely chopped garlic.

Stir together over very low heat until the anchovies melt. Remove from the heat and cool.

In the bottom of the reserved salad bowl, combine the orange zest and juice, mustard, Worcestershire, parsley, salt, and pepper. Whisk in the cooled EVOO with anchovies and garlic.

Add the romaine to the bowl, followed by the croutons and the remaining 1/2 cup of grated Parmesan.

Toss the salad to coat, adjust the salt and pepper, and pile the salad onto plates. Top with sliced chicken.


This salad was much better than the master recipe, Tex-Mex Grilled Chicken Caesar. I loved the herbs on the chicken, and the orange gave the dressing the sweetness it needed. I have a little left over and I think I will eat it for my snack this afternoon. I made this for lunch today, because the dishes were piling up and I didn't want to cook last night. We ordered takeout. I haven't been able to wash the dishes since I cut my finger. Today was the first day I could. I halved the recipe, and I changed the Parmigiano to Parmesan.

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