FOR CHICKEN
1 bottle prepared italian
1 dressing (8oz)
1/2 cup dry white wine
4 chicken breasts halves
1 skined and deboned
1 tbsp dried marjoram leaves
1 tbsp dried oregano leaves
1 tbsp dried thyme leaves
1 tsp salt
1 tsp black pepper, freshly ground
1/2 tsp ground red cayenne pepper
1/2 cup butter or margarine, melted
FOR SALAD
1 can 2 oz anchovies
3 tbsp fresh lemon juice
1 tbsp worcestershire sauce
1 tbsp fresh parsley, chopped
1 tsp dijon style mustard
1/2 tsp freshly ground black pepper
1 garlic clove, crushed
1/4 cup olive oil
2 tbsp parmesan cheese, grated fresh
10 cup salad greens, mixed
Directions
A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing
and wine in shallow dish to blend; add chicken; marinate 1 hour,
turning several times. Grind marjoram, oregano, thyme, salt, black
pepper and ground red pepper to fine powder in coffee or spice
grinder or mini chop food processor. Spread mixture on plate. Heat 12
inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
Drain checken; dip into seasoning mixture to coat both sides, shaking
off excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until
cooked through. Serve
chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to
mash the anchovies into a paste in a small bowl; stir in the lemon
juice, worcestershire sauce, chopped fresh parsley, dijon style
mustard, freshly ground black pepper and the crushed garlic. Whisk in
the cup olive oil, slowly; stir in the freshly grated parmesan
cheese. Pour the dressing over mixed salad greens in a large bowl;
toss thoroughly to coat.
Servings: 4 servings
Blackened Chicken With Caesar Salad (Fdgn81a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Academics have found proof that recipes existed far back into ancient history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, main course and dessert, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of many aromatic flavors, including many that are still in use today for example thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for an increase in recipe manuscripts, the majority of which still exist in private libraries. By the arrival of the twentieth century, recipe books were starting to become popular as a result of more people being able to read, people having increased spare time and disposable income. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Blackened Chicken With Caesar Salad (Fdgn81a) recipe.
