Marinate the chicken.
Mix the lemon juice, olive oil and garlic in a shallow dish.
Add the chicken and turn it over in the marinade to coat well.
Season with freshly ground pepper and leave for up to 2 hrs.
Heat the oven to 200C.
For Croutons: Slice then cut the bread into big, rough cubes for the croutons.
Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp olive oil.
Bake for about 10 minutes until golden and crisp.
For Dressing and Salad: Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies.
Blend until smooth, add the mayonnaise and yogurt, then blend again.
It should be the consistency of double cream.
Adjust the taste with lemon juice and pepper.
If necessary, thin with a couple of tsp of cold water to get the consistency right so it will coat the leaves.
Heat a griddle pan until very hot.
Lay the chicken on the griddle, on the side that had the skin on.
Cook for 15-16 minutes, turning once or twice, until cooked through.
Remove, then let the meat sit for 5 minutes before slicing.
Place salad leaves, chicken, dressing and croutons to mix and top with parmesan cheese and serve.
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