Caesar-Style Butterflied Chicken | RICARDO
This oven-baked chicken recipe is a quick and easy meal for any night of the week, with elements of a Caesar salad you already love!
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Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 4 anchovy fillets, chopped
- 2 slices bacon, chopped
- 2 garlic cloves, finely grated
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) Dijon mustard
- 1 chicken, about 4 lb (1.8 kg)
- 6 cups (300 g) baguette, torn into large pieces
- 8 shallots, halved
- 2 tbsp (30 ml) olive oil
- 1 romaine lettuce heart (or 3 sucrine lettuces), torn
- Capers, to taste
- Fresh Parmesan cheese shavings, to taste
- Lemon wedges, to taste
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