---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Blackened Chicken With Caesar Salad (FDGN81A)
 Categories: Celebrity, Salads, Chicken, Cajun, Favorite
      Yield: 4 Servings
 
------------------------FOR CHICKEN------------------------
      8 oz Bottle prepared Italian
           - dressing
    1/2 c  Dry white wine
      4    Chicken breasts halves;
           - skined and deboned
      1 tb Dried marjoram leaves
      1 tb Dried oregano leaves
      1 tb Dried thyme leaves
      1 ts Salt
      1 ts Black pepper; freshly ground
    1/2 ts Ground red cayenne pepper
    1/2 c  Butter; melted

-------------------------FOR SALAD-------------------------
      2 oz Can anchovies
      3 tb Fresh lemon juice
      1 tb Worcestershire sauce
      1 tb Fresh parsley; chopped
      1 ts Dijon style mustard
    1/2 ts Freshly ground black pepper
      1 cl Garlic; crushed
    1/4 c  Olive oil
      2 tb Fresh parmesan cheese; grated
     10 c  Salad greens; mixed
 
  Blackened Chicken:

  Stir dressing and wine in shallow dish to blend; add chicken;
  marinate 1 hour, turning several times. Grind marjoram, oregano,
  thyme, salt, black pepper, and ground red pepper to fine powder in
  coffee or spice grinder or mini chop food processor. Spread mixture
  on plate. Heat 12" cast iron skillet over high heat until smoking,
  5 to 10 minutes. Drain chicken; dip into seasoning mixture to coat
  both sides, shaking off excess. Place in hot skillet; pour 2 tb
  butter over each piece. Reduce heat to medium; cook chicken 3 to
  5 minutes on each side until cooked through. Serve chicken, sliced,
  on top of caesar salad.

  Caesar Salad:

  Use a fork to mash the anchovies into a paste in a small bowl; stir
  in the lemon juice, worcestershire sauce, chopped fresh parsley,
  dijon style mustard, freshly ground black pepper, and the crushed
  garlic. Whisk in the cup olive oil, slowly; stir in the freshly
  grated parmesan cheese. Pour the dressing over mixed salad greens
  in a large bowl; toss thoroughly to coat.

  Recipe by Burt Reynolds
 
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