Chicken
Caesar Salad
You can use a dash of Worcestershire sauce
with this recipe instead of Brandy.
You can eliminate Chicken and make just a
plain Caesar Salad; as well as
adding/substituting cooked or grilled Shrimp.
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INGREDIENTS FOR CAESAR SALAD DRESSING
Blender of some sort
1/3 Cup Olive Oil
1 Tablespoon diced Garlic
3-4 Anchovy Fillets
1/2 shot Brandy
2 large pinches of Black Pepper
2 Eggs (yolks)
1/4 Cup Romano
1/4 Cup Heavy Whipping Cream (optional)

DIRECTIONS:
Separate Eggs, keep yolk, discard white.
Blend all the ingredients....
Add the Heavy Whipping Cream and zap again.
Refrigerate till ready.

ROMAINE LETTUCE (hearts)

Try to buy Romaine Hearts, if you can't and have to buy the
whole "head", peel away outer leaves till you get to the
"heart" of the Lettuce
Cut off stems and top of leaf's, discard.
Chop up, Rinse and refrigerate till needed.
INGREDIENTS FOR CROUTONS

1/3 to 1/2 loaf French or Italian Bread
1/3 stick Butter
1/4 Cup Olive Oil
1 Tablespoon Parsley
1 Tablespoon Oregano
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1/4 Cup Romano
2 pinches Salt and Pepper

DIRECTIONS:
Slice Bread. Then cut up. (consequently you can also use
regular white bread instead).
Put on foil lined cookie sheet.
Boil Butter & Olive Oil with Salt and Pepper.
Pour over Bread.
Sprinkle Seasonings & Cheese over
Bake 350*F 10 min or so.

Place in bowl and set aside till ready (you can refrigerate
these in a sealed bag for a few weeks).
INGREDIENTS For BAKED CHICKEN:

Boneless Chicken Breasts
Olive Oil, to coat
Salt & Pepper
Lemon Juice

DIRECTIONS:
(prep time 2 min; bake time:10)

After rinsing Chicken, Put Chicken Breasts in Pie Tin.
Add all ingredients making sure to get on both sides.
Bake 350*F (along with Croutons) for 10 min

Fry with the Olive Oil mixture left in the pie tin during baking for
a couple of min. Drain off Oil, and continue to fry to "brown"
both sides of the Chicken.
(You fry with the Oil mixture left over so you don't "shock" the
Chicken when you saute it making it stick to the pan. The Oil
helps to coat it, but then can be discarded. The oven will cook
it, & sauteing it will brown it).
Remove from pan, plate and let it cool off.
Cut up Chicken. Refrigerate till needed.

When ready, in a bowl with tongs, mix Dressing, Croutons and
Chicken into Romaine.