Garlic Caesar Baked Chicken
, Yields 4
Culture: North American
Main Ingredient: Poultry
Meal Type: Main dish
|
Marinated and grilled, this garlic Caesar baked chicken, served on a bed of crisp Romaine lettuce with croutons and shaved parmesan.
| 1 bottle (270 ml) |
Renée’s Roasted Garlic Caesar Wellness Dressing
|
| 2 x 6 oz |
boneless skinless chicken breasts
|
| 3 |
heads of Romaine lettuce
|
| 1 cup |
croutons |
| ½ cup |
fresh shaved parmesan cheese |
| 1 |
sprig of flat leaf parsley – finely chopped |
| 1 tsp |
salt |
| 1 tsp |
pepper |
| ½ cup |
olive oil |
| 12 spears |
green asparagus |
|
- Preheat grill to 450°F (230°C)
- Place chicken breasts in a shallow pan or serving dish. Marinate and season with salt, pepper and olive oil.
- Follow the same directions for the asparagus using a separate shallow pan or serving dish.
- Using ½ cup of Renée’s Roasted Garlic Caesar Wellness Dressing, pour the dressing over the chicken.
- Place the dressed chicken on a grill and cook for 10 minutes, then remove and cool.
- Using the same temperature, place the seasoned asparagus on the grill and cook for 3 minutes, then remove and cool.
- Chop the romaine lettuce into 2” cubes, wash with salted cold water and dry thoroughly.
- In a large bowl, toss the lettuce, remaining dressing, croutons, parsley and shaved parmesan cheese then season with salt and pepper.
- Distribute the salad between four mid-size bowls. On a clean chopping board, slice the chicken breast and divide into four portions.
- Serve the chicken over the salad and finish with the grilled asparagus on top.
