Chicken Caesar
Author: Nadia Felsch
yield: 2
Ingredients
Chicken
- 2 medium chicken breasts
- Salt and pepper, to taste
- 2 teaspoons dried or fresh thyme
- Oil or butter, to cook
Dressing
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 small garlic clove, chopped
- ½ tablespoon red wine vinegar
- ¼ cup + 2 tablespoons olive oil
- Salt and pepper, to taste
Salad
- 3 packed cups mixed leaves
- 1 tablespoon parmesan cheese
The lot
- 4 rashers quality bacon
- 2 eggs
- Oil, to cook
- 2 slices sourdough bread
Instructions
- Prepare breasts by bringing to room temperature and butterflying if particularly thick
- Season and coat well with thyme
- Heat a large frypan or griddle on med-high heat
- Add oil or butter
- Once hot, add chicken and cook completely through each side
- While chicken is cooking, make the dressing
- To make the dressing, place yolks, mustard, garlic and vinegar in a small food processor and process until smooth
- With the motor running, slowly add the oil until dressing thickens and season to taste
- Thoroughly combine dressing through mixed leaves, add grated parmesan and set aside
- Heat oil in a large frypan on med-high heat
- Once hot, add bacon and cook both sides until the edges start to become golden
- Set aside to keep warm and cook eggs in the same pan with more oil as needed
- Crack both eggs into hot pan and fry until set or as preferred
- Toast bread
- Once chicken is cooked, remove from heat and either serve as is or slice
- Divide salad mix between plates, topping with the bacon, egg, chicken and bread to serve
Notes
A classic made simple, healthy and so versatile too!
**TOP TIP
Why not make enough chicken for leftovers tomorrow? Even with a simple salad and hello yummy, healthy food in a flash!
Gluten-free?
Leave out the bread.
**TOP TIP
Why not make enough chicken for leftovers tomorrow? Even with a simple salad and hello yummy, healthy food in a flash!
Gluten-free?
Leave out the bread.
