Chicken Caesar Toast

Chicken Caesar Toast

Creamy Caesar Salad makes a brilliant toast topper, ideal for summer dining.  The bonus is a recipe written specifically for one.

Ingredients:

1 romain lettuce

2 teaspoons olive oil

1/2 cup chicken pieces

1 salad onion, thinly sliced

2 tablespoons reduced fat Caesar dressing

1 tablespoon finely grated Parmigiano Reggiano

1/4 lemon juice

2 slices sourdough bread, toasted

Directions;

Preheat the grill to high.  Cut the lettuce in 1/2 inch lengthwise and drizzle with oil.  Put the cut side down on a baking tray and grill for 3 to 5 minutes turning halfway until charred on both sides.  Set aside until cool enough to handle.

Meanwhile in a large bowl, mix together the chicken and salad onion, and drizzle  over the dressing and sprinkle with most of the cheese.  Trim the bases of the charred lettuce bases and separate the leaves.  Add to the bowl and with the lemon juice, season and toss together.  Toast the bread under the grill until golden on both sides (keep a close eye).  Pile the salad onto the warm toast and sprinkle over the remaining cheese to serve.

 

Oven Fried Chicken

Oven Fried Chicken

Thje amount of seasoned flour you make depends on how much chicken you have.  This recipe for 1 cup flour is good for about 12 pieces of chicken.

Ingredients:

Chicken drumsticks, wings, thighs, breasts (split) 1 cup unbleached all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder

Salt, pepper
Canola or other neutral oil

Directions:

Pat the chicken dry and season with salt and pepper. Bring to room temperature. Place the oven rack in the center of the oven. Preheat the oven to 400 degrees. Grease a heavy sheet pan (or two, depending on how much chicken you are making) generously with 2-3 tablespoons of canola oil.

In a bowl, mix the flour with paprika, garlic powder, salt and pepper. Taste a touch of the seasoned flour to be sure there is enough salt. Dredge the chicken in the seasoned flour just before baking. Shake excess flour off each piece and place on the sheet pan.

Bake for 35 minutes, turning the chicken over after 15 minutes using tongs, and rotating the trays if there is more than one. When the chicken is deep golden brown and the juices run clear, remove from the oven. Cool slightly (or refrigerate over night), pack it up, and put it in the trunk with all of your other tailgate picnic food. Off you go.