Caesar salad with chicken and Parmigiano Reggiano
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Caesar salad with chicken and Parmigiano Reggiano
Main course recipes


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INGREDIENTS
6 whole Supreme(s) of chicken breast
20 g Capers
50 g Anchovies in oil
0.25 bunch Flat leaf parsley
0.5 whole French stick
1 bulb Garlic clove(s)
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
60 ml olive oil
200 ml Water
3 whole Romaine lettuce(s)
300 ml Double cream
2 whole Lemon(s)
100 g parmesan
 

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DIRECTIONS
01
Wash and pick the lettuce and the parsley

02
Tear the lettuce leaves into bite size pieces

03
Place the lettuce in a bowl and set aside in the fridge to ensure that it stays fresh and crisp

04
Place the capers, anchovies, and the parsley in a blender and blitz

05
Grate the parmesan cheese

06
Squeeze the lemon

07
Fry the chicken (skin side first) in a hot pan with a drizzle of olive oil

08
Once coloured, turn the chicken over to cook the other side and then add the water and cook for 5-6 minutes over a low heat

09
Add the mixture of anchovies, parsley and capers to the chicken

10
Add the cream and bring to the boil before adding the grated parmesan cheese

11
Check the seasoning

12
Cut the french bread into slices or cubes

13
Fry in a hot frying pan with some olive oil and a clove of chopped garlic

14
Turn them frequently while cooking so as to avoid burning and cook until they turn golden brown

15
Remove the chicken from the pan and cut into thin slices

16
Serve the salad in the middle of a plate and decorate with the slices of chicken

17
Drizzle the sauce over the top.

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