Chicken
Caesar Salad

    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)
















    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














Slice Bread










Then cut up












    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
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.
You can use a dash of
Worcestershire sauce with this
recipe instead of Brandy.
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