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Gluten Free Chicken Caesar Salad Main

Sun, 1 October 2017

Gluten Free Chicken Caesar Salad Main

Gluten Free Chicken Caesar Salad Main

(serves 2)

ingredients:

2  Chicken Breast Supreme 190-200g

1  Cos Lettuce (washed and leaves separated)

1  Leek leaf (Blanched)

50g  Parmesan Cheese

100g  Sun Blushed Tomatoes

20g  Fresh Basil leaves

1 packet  Pork scratchings

25ml  Rapeseed Oil

Salt & Pepper

 

For the Caesar Dressing:

20g  Parmesan Cheese (finely grated)

125ml  Mayonnaise

4 single Anchovy Fillets (finely mashed)

1 clove  Crushed Garlic

1 tbsp White Wine Vinegar

70 ml  Water

1 tsp  Castor Sugar

               

method

1.  For the dressing, mix the mayonnaise, anchovy, garlic, water, vinegar and sugar with a stick blender.  Add the parmesan and mix in

2.  Trim the chicken breasts, cut a slit into the breasts as shown and stuff with the tomato and basil.

3.  Heat a pan, add the oil and fry the chicken breasts skin side down until golden brown

4.  Turn over and seal the other side. Season the skin side which is now up and place in a hot oven 180ºC

5.  Cook until probed to at least 74ºC

6.  While the chicken is cooking, rinse the lettuce and separate the leaves.

7.  Gather them into two bunches from smallest to largest leaves and wrap with a strip of the blanced leek leaf and trim

8.  Place the lettuce bunch in a shallow salad bowl and dress with the salad dressing.

9.  Cut the cooked breast in half to show the stuffing and finish with parmesan cheese

10.  Garnish with pork scratchings cut to crouton size   

Watch how it's made below:

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