Blackened Chicken with Ceasar Salad

Blackened Chicken with Ceasar Salad
  • 1 8 oz. italian salad dressing
  • ½ Cup(s) white cooking wine
  • 4 Chicken breasts halves
  • 1 Tablespoon(s) marjoram leaves dried
  • 1 Tablespoon(s) oregano leaves dried
  • 1 Tablespoon(s) thyme leaves dried
  • 1 Teaspoon(s) salt
  • 1 Teaspoon(s) black pepper
  • ½ Teaspoon(s) red cayenne pepper ground
  • ½ Cup(s) butter or margarine
  • 1 Can(s) 2 oz Anchovies
  • 3 Tablespoon(s) lemon juice
  • 1 Tablespoon(s) worcestershire sauce
  • 1 Tablespoon(s) Fresh parsley
  • 1 Clove(s) fresh crushed garlic
  • ¼ Cup(s) olive oil
  • 2 Tablespoon(s) parmesan cheese
  • 10 Cup(s) Salad Greens
  1. 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.