LEMON CHICKEN WITH CROUTONS RECIPES

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CHICKEN CAESAR SALAD RECIPE | MARTHA STEWART



Chicken Caesar Salad Recipe | Martha Stewart image

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories     Bread Recipes

Total Time 45 minutes

Prep Time 45 minutes

Number Of Ingredients 10

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

Steps:

  • Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
  • Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
  • Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
  • Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
  • If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Nutrition Facts : Calories 349 g, FatContent 19 g, FiberContent 2 g, ProteinContent 23 g

2 GREENS MINESTRA WITH GARLIC BREAD CROUTONS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW



2 Greens Minestra with Garlic Bread Croutons | Rachael Ray | Recipe - Rachael Ray Show image

Rach shares one of her favorite cold-weather Italian soups, minestra with beans, kale, escarole + garlic-Parm croutons.

Provided by Rachael Ray

Number Of Ingredients 34

Cook 1 ½ cups white beans with bay and onion in salted water until tender
40 minutes
and drain or use two 15-ounce cans cooked white beans
¼ cup EVOO
plus for croutons and to finish
¼ pound meaty pancetta or guanciale
minced (optional for vegetarian preparation)
1 small bulb of fennel
trimmed
cored and finely chopped
1 large onion
finely chopped
Salt
4 cloves garlic
crushed and chopped
1 teaspoon red pepper flakes
2 teaspoons lemon zest
½ cup white wine or white vermouth
1 bunch lacinato or flat kale
stemmed and chopped or shredded
1 escarole
chopped or shredded
1/8 teaspoon freshly grated nutmeg
2 quarts chicken bone broth or vegetable stock
1 chunk Parm rind
Juice of 1 lemon
Minced white onion
to serve
3 tablespoons EVOO
3 tablespoons butter
2 cloves crushed garlic
About 5 cups torn peasant or Italian bread
small bite-sized pieces
1 cup grated Parm

Steps:

  • Preheat oven to 375°F
  • For the soup, heat EVOO, about 4 turns of pan, in large Dutch oven over medium heat, add pancetta or guanciale (if using) and render 2 minutes
  • Add fennel and onion, season with salt, then sweat a few minutes
  • Add garlic, red pepper and zest, stir a minute, add wine and let it absorb
  • ?Wilt in greens, season with salt and add the beans, nutmeg, stock or broth, 2 cups water and rind
  • Simmer at low-rolling boil 20 to 30 minutes, add lemon juice and adjust seasoning
  • Listicle: Rachael Ray 5-Quart Cast Iron Casserole Meanwhile, make the croutons
  • ?In a skillet, heat EVOO and butter with crushed garlic, swirl a minute, then toss with bread
  • Transfer to foil- and parchment-lined baking sheet, cover with cheese and bake until brown and crisp
  • Serve soup in shallow bowls with croutons, raw minced onions and more EVOO and red pepper to pass

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2 GREENS MINESTRA WITH GARLIC BREAD CROUTONS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Rach shares one of her favorite cold-weather Italian soups, minestra with beans, kale, escarole + garlic-Parm croutons.
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