Parmesan Crusted Chicken Caesar Salad - YMCA of Central Florida

Name: Parmesan Crusted Chicken Caesar Salad - YMCA of Central Florida
Ingredients: 2 boneless, skinless chicken breasts, butterflied and cut in half to form 4 equal pieces; 2 tablespoons Dijon mustard; 1½ cups freshly grated parmesan cheese; 2 tablespoons extra-virgin olive oil, divided; 1 extra-large egg yolk, at room temperature; 2 teaspoons Dijon mustard; 2 cloves garlic, roughly chopped; ¾ teaspoon Worcestershire sauce; 4 anchovy fillets, roughly chopped; ½ cup freshly squeezed lemon juice; Kosher salt to taste; Freshly ground black pepper to taste; 1½ cups grapeseed oil; 3 Hearts of Romaine leaves (torn)

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Check out Chef Gary's delicious recipe for Parmesan Crusted Chicken Caesar Salad and enjoy this fresh and crispy entrée.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ymcacf.org.

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Ingredients

2 boneless, skinless chicken breasts, butterflied and cut in half to form 4 equal pieces
2 tablespoons Dijon mustard
1½ cups freshly grated parmesan cheese
2 tablespoons extra-virgin olive oil, divided
1 extra-large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
¾ teaspoon Worcestershire sauce
4 anchovy fillets, roughly chopped
½ cup freshly squeezed lemon juice
Kosher salt to taste
Freshly ground black pepper to taste
1½ cups grapeseed oil
3 Hearts of Romaine leaves (torn)