Preparation
15 min
Baking Time
30 min
Servings
6
A tasty recipe, perfect for the family meals!
Ingredient
- Caesar sauce:
- 420gr. mayonnaise
- 1tsp mustard
- 20gr. anchovy
- 7 gr. soy sauce
- 1 tbsp worcestershire sauce
- ½ garlic clove
- 2-3 tabasco drops
- 1 tsp lemon juice
- For the chicken crust:
- 4 chicken breast fillets
- 1 cup parmesan (grated)
- 1 cup breadcrumbs
- 1 handful chopped parsley
- 3tbsp butter
- 5tbsp sunflower oil
- ½ tsp chili flakes
- 1 garlic clove
- Salt & pepper
Execution
- Start with the caesar sauce: Put all the ingredients in a blender and mush up. Then combine the mixture with mayonnaise and stir.
- Chicken Crust: Put the parmesan in a bowl and mix with breadcrumbs and parsley. Open out the chicken fillets so that each of them has the shape of a butterfly. Mix oil, butter, garlic and chili flakes in a pan and sauté the chicken fillets until golden in medium-high heat (sauté both sides of the fillet).
- Transfer the fillets in a tray. Spread 1 tbsp of Caesar sauce on each chicken breast. Then use thre parmesan mixture as a topping (add 1tbsp on each fillet). Preheat the oven (220 degrees C) and roast until brown. With the rest of the Caesar sauce we can make a Caesar salad or keep it in the fridge up to 3 days.
