Caesar Dressing Chicken Recipes

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BAKED CAESAR CHICKEN



Baked Caesar Chicken image

Easy, fast to fix and delicious, this meal maker is a winner! -Kirsten Norgaard, Astoria, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup fat-free creamy Caesar salad dressing
1 medium ripe avocado, peeled and cubed
1/4 cup shredded Parmesan cheese, divided

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.

Nutrition Facts : Calories 320 calories, Fat 12g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 530mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

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 DRESSING CHICKEN



Caesar Dressing Chicken image

Make and share this Caesar Dressing Chicken recipe from Food.com.

Provided by SoupCookie

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 5

1/4 cup homemade caesar salad dressing
1/3 cup white wine vinegar
1 1/2 teaspoons dried basil
1 teaspoon black pepper
4 chicken breasts, bone out and skin off

Steps:

  • In a large zippy bag add everything except chicken. Squeeze around until well mixed.
  • Add chicken and shake around to coat. Merinate in fridge for 1 hour.
  • Preheat oven to 400F, line a 9x9 baking dish with foil, lightly grease, place chicken in dish and bake 30 minute.

Nutrition Facts : Calories 328.9, Fat 21.9, SaturatedFat 5.2, Cholesterol 93.1, Sodium 250, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 30.5

CHICKEN SALAD WITH CAESAR DRESSING



Chicken Salad with Caesar Dressing image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 15

1 whole-grain English muffin, halved
5 ounces diced canned or fresh cooked chicken breast
Caesar Dressing, recipe follows
Lettuce leaves, optional
Tomato slices, optional
Onion slices, optional
1/3 cup mashed ripe avocado (from about 1/2 avocado)
1 clove garlic, minced (about 1 teaspoon) or 1/4 teaspoon garlic powder
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt or coarse sea salt
1/2 teaspoon ground black pepper
1 teaspoon anchovy paste, optional

Steps:

  • Toast the English muffin and set aside.
  • In a bowl, add the chicken and some of the Caesar Dressing and toss to combine.
  • Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top.
  • Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth.

GRILLED CHICKEN CAESAR



Grilled Chicken Caesar image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup pasteurized egg product
1 clove of garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt
Freshly ground black pepper
6 cups coarsely torn romaine lettuce
2 cups of baby spinach leaves
2 cups of whole-grain croutons
4 grilled chicken breast halves (about 4 ounces each), sliced

Steps:

  • In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
  • In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

GRILLED CAESAR CHICKEN BREASTS



Grilled Caesar Chicken Breasts image

Marinated overnight in creamy Caesar dressing, this grilled Caesar chicken recipe is juicy, tender and full of flavor. It couldn't be easier. -Marcia Wallenfeldt, Kent, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1/2 cup creamy Caesar salad dressing
3 tablespoons olive oil
3 tablespoons Dijon mustard
6 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 395mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

CHICKEN CAESAR WRAP



Chicken Caesar Wrap image

This is a quick and easy lunch - chicken Caesar wraps are one of my favorites! If you don't already have croutons, whip up a batch in the oven in just a few quick minutes. Homemade croutons make this wrap extra tasty.

Provided by Rebekah Rose Hills

Categories     Sandwich Wraps and Roll-Ups

Time 15m

Yield 1

Number Of Ingredients 7

1 slice bacon
1 cup chopped romaine lettuce
½ cup cooked, shredded chicken
¼ cup croutons
1 tablespoon Caesar's Salad Dressing
1 tablespoon grated Parmesan cheese
1 large flour tortilla

Steps:

  • Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
  • Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
  • Warm tortilla in the microwave for about 15 seconds to make it more pliable.
  • Lay filling ingredients down the center, and roll your wrap up! Enjoy!

Nutrition Facts : Calories 464.2 calories, Carbohydrate 55.2 g, Cholesterol 25.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 15.9 g, SaturatedFat 5.2 g, Sodium 1176.9 mg, Sugar 3 g

CAESAR SALAD ROAST CHICKEN



Caesar Salad Roast Chicken image

The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Salad     Roast     Poultry     Chicken     Anchovy     Mayonnaise     Mustard     Shallot     Parmesan     Lettuce     Lemon     Garlic     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 13

8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 Tbsp. mayonnaise, divided
1 Tbsp. Dijon mustard, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1½ tsp. freshly ground black pepper, plus more
1 (3½-4-lb.) whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
Kosher salt
8 medium shallots, unpeeled, halved lengthwise
2 lemons, divided
1 oz. Parmesan, finely grated
4 oz. country-style bread, torn into (1½") pieces
2 romaine hearts, leaves separated, torn

Steps:

  • Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
  • Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
  • Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
  • Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
  • Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
  • Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

CREAMY CAESAR MARINATED GRILLED CHICKEN



Creamy Caesar Marinated Grilled Chicken image

Make and share this Creamy Caesar Marinated Grilled Chicken recipe from Food.com.

Provided by linguinelisa

Categories     Chicken Breast

Time P10DT20m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups creamy caesar salad dressing
1/2 cup extra-virgin olive oil
1/4 cup water
1/4 cup mustard
2 -3 garlic cloves, finely chopped
1/4 cup grated romano cheese
salt & freshly ground black pepper
6 boneless chicken breasts

Steps:

  • Combine all of the ingredients except chicken breasts. Whisk together. Place in a large ziplock bag with the chicken breasts. Seal the bag and turn over so that the marinade covers all of the chicken pieces. Refrigerate at least 8 hours or overnight.
  • Grill the chicken until done and enjoy!

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.

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From therecipes.info


CAESAR CHICKEN STORY - EASY CHICKEN RECIPES
See Recipe. Preheat the oven to 375°F. In a small bowl, mix the chili powder, salt, and pepper together. See Recipe. Rub this mixture onto both sides of each chicken breast. Place the seasoned chicken breasts in a 9×13-inch baking dish. See Recipe.
From easychickenrecipes.com


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