Erin’s Easy Eats

In another attempt to keep the kitchen and our tummies cool, we’re going to be trying some pasta salads and actual salads this week… This was a lot of work, and certainly did nothing to cool down the kitchen, but it was really really tasty!

Ingredients:

• 2 Tbs fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 1 lb boneless chicken breasts, pounded thin
• 2 Tbs olive oil, 3 Tbs olive oil, and 1/4 c. olive oil, divided
• 4 finely chopped cloves garlic
• 3 cups cubed sourdough bread
• 1 c. grated Parmesan cheese
• 3 anchovy fillets, finely chopped
• 1/2 tsp. crushed red pepper
• 1 orange, zested and juiced (separated)
• 1 Tbs Dijon mustard
• 2 tsp. Worcestershire sauce
• Romaine lettuce

Combine 1 Tbs of the thyme, rosemary, salt, and 2 Tbs olive oil. Add chicken breasts, toss to combine. Grill or cook in a pan for 3-4 minutes each side. Remove and set aside.

Drizzle 3 Tbs olive oil over cubed bread, 1/2 c. Parmesan, and remaining thyme. Toss to combine. Bake at 375 for 10 to 15 minutes, until crisp and golden.

Add remaining olive oil, garlic, anchovies, and red pepper flakes to a small pan over very low heat. Stir until anchovies melt, remove from heat, and let cool. In the bottom of a big bowl, combine orange zest and juice, Worcestershire sauce, salt and pepper. Whisk to combine. Add oil with garlic and anchovies, whisk to combine again.

Slice chicken into thin strips. Place lettuce in bottom of large bowl. Add croutons, chicken, and remaining cheese. Toss to coat.

Tags: casear, chicken, recipes, salad