Chicken Caesar Skillet Food

CHICKEN CAESAR PASTA (ONE POT!)

Steps:

• Slice each chicken breast in half to create two thinner pieces of equal size. Season each side with lemon pepper seasoning.
• Place the chicken in a freezer Ziploc bag and add ¾ cup of Caesar dressing (save ¼ cup for the pasta sauce). Coat the chicken with the dressing and seal. Refrigerate for 20 minutes (or longer if time allows.)
• Meanwhile, shred the Parmesan cheese and set it aside. It should be at room temp when added to the sauce.
• Take ¼ cup of the Caesar dressing and whisk it with ¾ cup milk. Set it aside, it should also come down to nearly room temp. Don't worry if it's not completely uniform in consistency.
• Heat the oil over medium-high heat in a large high-walled skillet or dutch oven.
• Add the marinated chicken and let it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.
• Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Transfer any juice left on the plate back to the pot.
• Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.
• Add the chicken broth, and use a silicone spatula to "clean" the bottom of the pot. Slowly stir in the milk/Caesar dressing. Bring to a boil.
• Add the angel hair pasta and use kitchen tongs to gently bend the noodles into the pan as they soften. (If preferred, you can also break them in half.)
• Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.
• Once the pasta is softened and cooked through, add the capers and decrease heat to low.
• Gradually sprinkle in the Parmesan cheese, use tongs to toss and combine. Add the chicken back to the pan along with the lemon juice. Stir to combine.
• Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.

CAESAR CHICKEN

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.

SAUCY CAESAR CHICKEN SKILLET

Steps:

• Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
• Mix dressing, broth, parsley and basil until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
• Add tomatoes and bacon bits; mix well. Cook 2 to 4 min. or until tomatoes are just tender, stirring occasionally.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

BAKED CAESAR CHICKEN

Steps:

• Place chicken in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the salad dressing, avocado and 2 tablespoons cheese; spoon over chicken. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°. Sprinkle with remaining cheese.

CHICKEN CAESAR SALAD

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.

CHICKEN CAESAR SKILLET

Steps:

• 1. Place chicken in large bag; add 2 Tbsp. of dressing. Seal and marinate at room temperature for 15 minutes.
• 2. In large pan, heat 1 Tbsp. olive oil over medium heat. Add peppers and cook five minutes or until soft. Remove.
• 3. Stir together dressing (3 Tbsp.), 1/4 cream, and water to make 1 1/2 cups. Place mashed potatoes (2 2/3 cups) in microwave safe bowl; stir in dressing mixture. Microwave on high 6-8 minutes. Stir once. Cover until ready.
• 4. Meanwhile, remove chicken from bag. Add to pan; sprinkle with 1/4 tsp. salt. Saute 4 minutes on each side or until brown. Reduce heat to medium-low. Add peppers back to skillet along with remaining dressing and cream.
• 5. Cook another two minutes or until chicken is cooked through. Stir potatoes and reheat if needed. Serve.