Baked Caesar Chicken Food

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CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

CHICKEN CAESAR SALAD



Chicken Caesar Salad image

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Number Of Ingredients 10

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

Steps:

  • Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
  • Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
  • Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
  • Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
  • If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g

CHICKEN CAESAR SALAD



Chicken Caesar salad image

A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 25m

Number Of Ingredients 9

1 medium ciabatta loaf (or 4 thick slices crusty white bread)
3 tbsp olive oil
2 skinless, boneless chicken breasts
1 large cos or romaine lettuce, leaves separated
1 garlic clove
2 anchovies from a tin
medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
5 tbsp mayonnaise
1 tbsp white wine vinegar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
  • Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
  • Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
  • Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
  • Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
  • Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
  • Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
  • Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

BAKED CAESAR CHICKEN RECIPE



Baked Caesar Chicken Recipe image

Caesar Chicken is the perfect melt in your mouth chicken recipe! It's creamy, simple, and filled with flavor. This easy chicken recipe only has 4 Ingredients and takes less than 30 minutes. It's one of the absolute BEST chicken recipes out there. This baked caesar chicken is the easiest and tastiest weeknight dinner ever!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 35m

Number Of Ingredients 4

4 chicken breasts (boneless, skinless)
1 cup Caesar salad dressing ((click for homemade recipe))
½ cup sour cream ((optional))
1-1½ cup Parmesan cheese (grated)

Steps:

  • Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
  • If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  • Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  • Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  • Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  • If desired, garnish with chopped parsley.

Nutrition Facts : Calories 649 kcal, Carbohydrate 3 g, Protein 39 g, Fat 52 g, SaturatedFat 15 g, Cholesterol 135 mg, Sodium 1465 mg, Sugar 2 g, ServingSize 1 serving

CAESAR CHICKEN PIZZA



Caesar Chicken Pizza image

Provided by Food Network

Categories     main-dish

Time 4h46m

Yield 4 pizzas, about 8 to 10 main course servings

Number Of Ingredients 45

Whole Wheat Pizza Dough, recipe follows
2 tablespoons chili oil
1/4 cup Oven Dried Tomatoes, recipe follows
2 cups (8-ounces) shredded or grated mozzarella cheese
2 cups (8-ounces) grated Fontina cheese
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
8 ounces Sauteed Spicy Chicken, recipe follows
2 tablespoons freshly grated Parmesan
10 ounces romaine lettuce, chiffonade
1/2 cup Caesar Vinaigrette, recipe follows
Kosher salt
Freshly ground black pepper
1/2 ounce freshly shaved Parmesan
1 package yeast
1/4 cup warm water, plus1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
Pinch salt
12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 1/4 pounds skinned and bones uncooked chicken, cut into cubes to make 4 cups
1/2 cup extra-virgin olive oil, plus 1 tablespoon
3 1/2 tablespoons fresh lime juice
2 large jalapeno peppers, seeded and minced
1 garlic clove, minced
Pinch chopped fresh cilantro
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper

Steps:

  • Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  • On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan. Bake until the pizza crusts are nicely browned, 10 to 12 minutes.
  • Toss the lettuce with the vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately.
  • Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a food processor. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
  • Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro. Season with salt and let marinate for 1 hour, refrigerated.
  • In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.
  • In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with salt and pepper. Refrigerate, in a covered container. When ready to use, whisk again.

CAESAR CHICKEN WINGS



Caesar Chicken Wings image

Easy to make, these wings melt in your mouth. The caesar dressing keeps the wings very tender and tasty. A family favorite, I have also served them at parties, although if you do I'd double the recipe - they disappear pretty quickly.

Provided by Minxkat1

Categories     Chicken

Time 1h

Yield 3 lbs

Number Of Ingredients 4

3 lbs chicken wings, cut at joint,wing tips removed
1 (475 ml) bottle creamy caesar salad dressing, regular or 1 (475 ml) bottle light caesar salad dressing
1/4 cup freshly grated parmesan cheese
2 tablespoons pepper

Steps:

  • Mix salad dressing, cheese and pepper in large bowl.
  • Add chicken wings, turn to coat.
  • Pour chicken into rectangular baking pan.
  • Bake at 350 F for approximately 45 minutes, or until chicken is golden brown on top.

CAESAR CHICKEN SALAD



Caesar Chicken Salad image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 small clove garlic, peeled
2 to 3 cups diced skinless, boneless cooked chicken cut into bite-sized pieces
2 ounces canned flat anchovy filets, drained
2 scallions (green onions), trimmed, thinly sliced
1 red bell pepper (6 ounces) washed, seeded and cut into 1/2-inch dice
4 to 6 leaves (4 ounces) romaine lettuce, washed, torn into 3/4-inch pieces
1-ounce chunk fresh Parmesan cheese
1 to 1 1/2 cups store-bought or homemade garlic croutons (see below)
Salt and freshly ground black pepper

Steps:

  • in a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving.
  • Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.
  • Let each diner grate some Parmesan over their portion of salad and garnish with croutons.

CAESAR CHICKEN



Caesar Chicken image

I saw this recipe on Copykat.com. Haven't tried it, but since I love Caesar salad and I love any kind of chicken, thought it looked good! *Prep time includes marinating chicken.

Provided by MadzMom

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon garlic salt
1/8 teaspoon pepper
2/3 cup finely crushed seasoned croutons
1/3 cup grated parmesan cheese
8 romaine lettuce leaves

Steps:

  • In a zip lock plastic bag, make marinade by mixing together olive oil, lemon juice, worcestershire sauce, mustard, garlic salt and pepper.
  • Add chicken, seal bag and shake to mix thoroughly and coat chicken.
  • Refrigerate at least 1/2 hour.
  • On shallow plate, mix crushed croutons and parmesan.
  • Remove chicken from marinade and drain; reserve marinade.
  • Add chicken, one piece at a time, to crouton mixture, dredging to coat.
  • Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken Bake at 400 degrees for about 18 min.
  • or until fork can be inserted in chicken with ease.
  • Arrange lettuce leaves on serving plate, place chicken on lettuce leaves and garnish with lemon slices.

Nutrition Facts : Calories 180.2, Fat 8, SaturatedFat 2.1, Cholesterol 50.8, Sodium 213, Carbohydrate 5.1, Fiber 1.1, Sugar 1, Protein 21.3

SAUCY CAESAR BAKED CHICKEN



Saucy Caesar Baked Chicken image

Oven-baked chicken with a crispy coating and a simple sauce.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 5

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 can (10-3/4 oz.) condensed tomato soup
1/3 cup KRAFT Classic Caesar Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 400°F.
  • Coat chicken with coating mix as directed on package. Place in 13x9-inch baking dish sprayed with cooking spray.
  • Bake 20 min. or until chicken is done (165°F).
  • Whisk soup and dressing until blended; pour over chicken. Top with cheese. Bake 5 min. or until sauce is hot and bubbly, and cheese is melted.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 840 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 4 g, Protein 31 g

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1/3 cup olive oil. ¼ cup finely grated parmesan + extra for garnish. salt and pepper. 1. Combine the chicken, lemon zest, lemon juice, rosemary, thyme, garlic, salt, and 2 tablespoons olive oil in a bowl. Cover and let marinate at room temperature for 20 minutes. 2. To make the dressing, whisk together Dijon, vegenaise, garlic clove, anchovy ...
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EASY BAKED CAESAR CHICKEN | FOOD CHANNEL L - A NEW RECIPE ...
If you want to cook something fast and easy, try this - baked Caesar Chicken! Delicious! Food channel L - a new recipe every day! Everyday ideas for deliciou...
From youtube.com


LEFTOVER CHICKEN RECIPES YOU'LL LOOK FORWARD TO DEVOURING
Best-Ever Grilled Chicken Caesar Salad Sandwich. Caesar salad is turned on its head with this crowd-pleasing sandwich. This leftover chicken recipe uses grilled chicken breasts, so you can feed a crowd. And it packs well, making it a great choice for those summertime picnics. Here are more picnic-perfect recipe ideas to try.
From foodnetwork.ca


CHICKEN CAESAR RECIPES RECIPES ALL YOU NEED IS FOOD
Baked Caesar Chicken Recipe - Simplykitch top simplykitch.com. Whisk together sour cream and caesar dressing in a small-bowl. Pour on the sour cream/caesar mix over every breasts then sprinkle grated parmesan cheese on the top. Put the prepared chicken in the oven and bake at 375°F for 30minutes. From therecipes.info See details »
From stevehacks.com


BAKED CAESAR CHICKEN - DELAWARE LIVING
Baked Caesar Chicken 4 chicken breasts boneless, skinless 1 cup Caesar salad dressing (click for homemade recipe) ½ cup sour cream (optional) 1-1½ cup Parmesan cheese grated . 1.Heat oven to 375F and spray the inside of an 8” x 11” baking dish with cooking spray. 2. If the breasts are uneven thickness, pound them to an even ¾”-1” thickness using a meat pounder. Sprinkle …
From delawareliving.coop


BAKED CAESAR CHICKEN RECIPE - FOOD STORIES
Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the …
From foodstoriessarah.blogspot.com


BAKED CAESAR CHICKEN | PINTEREST
Ingredients 4 chicken breasts (I use boneless skinless) 1 can evaporated milk (12 oz) 1 cup flour 1 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup butter 1 can Cream of Chicken soup 1/4 cup water Preheat oven to 425 Directions First, pour a little of the evaporated milk in a small dish…just enough to…Read more →.
From pinterest.com


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