Caesar Chicken Dinner
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One of my favorite salad dressing makers is Briannas Homestyle dressings. I keep several different flavors on my fridge door. Well, the other day, I was staring down at four skinless boneless chicken boobs considering what I was going to do with them. I’ve read recipes that call for slabbing Ranch or Italian dressing on top of a chicken breast before baking it. Why not use my favorite dressing on these chicken boobs? I was in the mood for something garlicky so I got out Briannas Caesar dressing.
WOW! That was a good idea!
HERE’S ALL I DID
- 4 skinless boneless chicken breasts
- 1/4 cup Briannas Asiago Caesar Dressing
- 1 1/2 teaspoons tomato paste
Preheat oven to 400° Fahrenheit.
First, I had to cut the breasts lengthwise to make thin fillets. Why is it the butcher gives us two monstrous breasts and two small breasts in one package? I can’t cook those evenly can you? Cutting them into fillets was the best way to cook them evenly and serve more chicken.
Blend the dressing and tomato paste in a small bowl and set aside. I covered my favorite cookie sheet with aluminum foil, and sprayed it with non-stick cooking spray. I moved all the chicken pieces to the sheet and coated each side of each one each one with 1 to 2 teaspoons of dressing.
Roast for 20 to 25 minutes, until no longer pink in center. I pick the thickest piece of meat to test for doneness.
I served this chicken with a side salad for Charles and I. The kids had mashed potatoes on the side. The next few days, I use those extra fillets to make Caesar chicken salad for lunch. Those were really good!
Comment by Francie on 21 April 2008:
Ha ha.. you said “boobs.”
Comment by Jill on 21 April 2008:
I’m testing whether folks really read my articles or they’re just here for the food porn. teeheehee
I see you come here for the articles…
Comment by amy on 21 April 2008:
Jill you are funny!:)
I tell my husband all the time, “I’m not just “looking” at the food; this site has good articles full of useful information. I’m not just salivating over the chocolate pictures….Puh Leeze!”:)
Have a blessed day.
Amy:)
Comment by Jill on 21 April 2008:
You think I should get a plush black apron with red velvet lining to wear when I’m shooting the food? Just to make it more authentic to the mood.
Comment by amy on 21 April 2008:
Maybe you could have your husband in the background smoking his pipe in a red satin robe too…;) (Just kidding! The black apron with red velvet lining should do just fine.)
Oh, and plenty of chocolate…I’m just saying.;)
Comment by amy on 21 April 2008:
Oh, by the way, that chicken looks yummy…We have been using mostly just our stuff from Angel Food lately, and we have plenty of chicken…so I will give this a try soon.
God Bless,
Amy:)
Comment by Jill on 21 April 2008:
More chocolate, yes this site needs more chocolate. So often when I’m craving chocolate, I tend to grab a handful of semi-sweet chocolate chips out of my baking tote and just eat them. Or I’ll get a spoonful of Nutella to settle my craving.
I don’t make a habit of making full on desserts. I guess that shows up here too.
____
You reminded me when you mentioned Angel Food, that I need to grab next month’s menu and start arranging recipes. I don’t want to miss another month.
Comment by amy on 21 April 2008:
Hop to it, Missy! I’ve got a freezer full of Angel Food, and a family to feed!:)
I’ll leave you alone now, and let you get back to your life…..Comments are fun though, aren’t they?
God Bless,
Amy:)
Comment by amy on 21 April 2008:
Hi Jill,
It’s me again, Amy, I just thought I’d stop by to leave you another comment (or twenty).:)
Seriously, today, I am inviting you into my kitchen…Hop on over and I will teach you how to make a “bootleg” starbucks drink…..It’s a lot of chocolatey goodness.:)
I promise….now I will leave you alone (for today anyway).
Comment by Peppy on 11 May 2008:
Hi Jill,
Found your site from thenewcook.com
Love this simple recipe, 3 ingredients, too good! Now, if I can only find Briannas’ dressings.
Comment by Jill on 11 May 2008:
Hi Peppy!
I have found Briannas at Brookshires and Tom Thumb, but only because those are my two favorite grocers. It’s not a specialty item. It usually sits nestled into the big name brands on the salad dressing aisle.
Comment by Anthony on 21 August 2008 (1 week ago):
this is a wonderful recipe. my friend just got her first apartment and has been eating out all the time. we’re going to have a cook night and this is a very simple way to cook that can be reused for salad! thanks!
Comment by Jill on 22 August 2008 (6 days ago):
Hi Anthony!
How exciting! “the first pad.” Independence, living on your own schedule, friends popping over whenever, learning to cook and having to eat whatever came of it…ah, those are some very sweet days.
I’ll never forget when all I had was a 2-cup coffee maker, an electric burner, a microwave and a fondue pot.
One day, I got tired of eating my daily ration of egg salad sandwiches and decided to cook a pot of pinto beans, in my fondue pot on the electric burner. I cooked those beans for hours and HOURS. I ended up eating another egg sandwich for dinner.
Those were my desperately poor but completely free & happy days.