CHICKEN CAESAR PASTA
An interesting twist on a classic. My family's new favorite.
Provided by bsteimle
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
- In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.
Nutrition Facts : Calories 465 calories, Carbohydrate 48.1 g, Cholesterol 63.2 mg, Fat 16.4 g, Fiber 3.6 g, Protein 29 g, SaturatedFat 4.4 g, Sodium 528.9 mg, Sugar 1.9 g
BAKED CAESAR CHICKEN RECIPE
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
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 CHICKEN PANINIS
Looking for an Italian- style sandwich recipe? Then check out these creamy chicken paninis that are ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- Spray 8- or 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 10 to 15 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
- In skillet, place rolls, cut sides down. Cook over medium heat about 2 minutes or until toasted. Place chicken on bottom halves of rolls. Top with onion, tomato, dressing, cheese, lettuce and tops of rolls.
Nutrition Facts : Calories 500, Carbohydrate 37 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 3 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 750 mg, Sugar 3 g, TransFat 1 g
CHICKEN CAESAR SALAD
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
- Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
- Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
- Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
- If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g
SAUCY CAESAR CHICKEN SKILLET
It's a quick and easy weeknight chicken skillet, but this dish gets special-occasion flavor with Caesar dressing and freshly chopped parsley.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
- Mix dressing, broth, parsley and basil until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
- Add tomatoes and bacon bits; mix well. Cook 2 to 4 min. or until tomatoes are just tender, stirring occasionally.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
CAESAR SHEET-PAN CHICKEN
In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like. —Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.
Nutrition Facts : Calories 348 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 698mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN CAESAR WRAP
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
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
CHICKEN CAESAR FLATBREAD BOWL RECIPE BY TASTY
Why not make your entire meal edible, even the bowl you serve it in?! The three-ingredient flatbread bowl is easy to whip up for lunch or a fun dinner, and all you have left to do is grill some chicken, throw together a yummy dressing, and assemble the salad. If you are running short on time, use store-bought Caesar dressing and shredded rotisserie chicken.
Provided by Katie Aubin
Categories Dinner
Time 1h17m
Yield 1 serving
Number Of Ingredients 17
Steps:
- Preheat the oven to 425˚F (220˚C).
- Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
- Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
- Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It's fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
- Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
- When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
- Make the salad: Season the chicken breast on both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
- In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
- Once the chicken has rested, thinly slice.
- Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1238 calories, Carbohydrate 66 grams, Fat 68 grams, Fiber 5 grams, Protein 87 grams, Sugar 12 grams
CHICKEN CAESAR SKILLET
Steps:
- 1. Place chicken in large bag; add 2 Tbsp. of dressing. Seal and marinate at room temperature for 15 minutes.
- 2. In large pan, heat 1 Tbsp. olive oil over medium heat. Add peppers and cook five minutes or until soft. Remove.
- 3. Stir together dressing (3 Tbsp.), 1/4 cream, and water to make 1 1/2 cups. Place mashed potatoes (2 2/3 cups) in microwave safe bowl; stir in dressing mixture. Microwave on high 6-8 minutes. Stir once. Cover until ready.
- 4. Meanwhile, remove chicken from bag. Add to pan; sprinkle with 1/4 tsp. salt. Saute 4 minutes on each side or until brown. Reduce heat to medium-low. Add peppers back to skillet along with remaining dressing and cream.
- 5. Cook another two minutes or until chicken is cooked through. Stir potatoes and reheat if needed. Serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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