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Moms Secret Recipes

Moms Secret Recipes

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Published by: marcreece on Mar 19, 2009
Copyright:Attribution Non-commercial


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1 bottle prepared Italian
dressing (8oz)
1/2 cup dry white wine
4 chicken breasts halves
skinned and de-boned
1 tbsp dried marjoram leaves
1 tbsp dried oregano leaves
1 tbsp dried thyme leaves
1 teaspoon salt
1 teaspoon black pepper -- freshly
1/2 teaspoon ground red cayenne
1/2 cup butter or margarine --

1 can 2 oz anchovies
3 tbsp fresh lemon juice
1 tbsp Worcestershire sauce
1 tbsp fresh parsley -- chopped
1 teaspoon Dijon style mustard
1/2 teaspoon freshly ground black
1 garlic clove -- crushed
1/4 cup olive oil
2 tbsp parmesan cheese -- grated
10 cups salad greens -- mixed

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 chicken; 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

Mom’s Secret Recipes

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