Chopped Chicken Caesar Sandwich
Homemade Caesar dressing:
- 2 egg yolks
- 6 anchovies
- 6 garlic cloves
- 1.5 tbsp dijon mustard
- 2 tsp Worcestershire
- 1 tbsp capers
- 1 lemon, juiced
- 2/3 cup parmigiano reggiano, finely grated
- 300mL olive oil (add in slowly while mixing)
- Salt and pepper to taste
- Prosciutto
- Bread roll
- Grilled chicken breast
- Shaved parmigiana reggiano
- Handful of kale
- Handful of romaine lettuce
1. Combine all of the ingredients for the Caesar dressing in a food processor and pulse until a paste is formed, then slowly add your olive oil while mixing. Empty into a mason jar and store in the fridge.
2. Remove the kale flowers from the centre spine, add to a mixing bowl and coat in olive oil. Massage the kale generously, add salt and transfer to a baking sheet before setting it aside.
3. Tenderize a chicken breast and then season with olive oil, salt and pepper. Wash and roughly chop some romaine lettuce.
4. Preheat your oven to 450ºF and a skillet to medium high heat, adding your prosciutto to the skillet and cooking until crispy, being careful not to burn it. Remove the prosciutto from your pan and add your chicken, searing for roughly 4 minutes per side until cooked through. Set the chicken aside to rest for 5 minutes.
5. Put the kale in the oven to bake for 5 minutes while your chicken is resting and butter toast the inside of a bread roll.
6. On a large cutting board, add your chicken, crispy prosciutto, baked kale, romaine lettuce, shaved parm and however much Caesar dressing soothes your soul, chop and mix it all up, then place it in your bread roll. Enjoy!
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