Directions: |
Directions:Preheat oven to 400 degrees. Wash and dry all produce. Sprinkle parmesan onto an oiled baking sheet in two 3 inch wide circles. Bake on middle rack until golden brown and crisp (6-10 minutes). Let cool until hardened, then transfer to a paper towel lined plate. TIP: check often to make sure the cheese doesn’t burn. Meanwhile, cut baguette into 1 inch cubes. Place 2 tablespoons butter in a medium, microwave safe bowl. Microwave on high until just melted (30-40 seconds). Add bread cubes to bowl with melted butter and toss with half the Italian Seasoning, salt, and pepper.Pat chicken dry with paper towels and season with salt, pepper, and remaining Italian Seasoning. Heat a drizzle of olive oil in a medium pan over medium high heat. Add chicken and cook until browned but not yet cooked through, 2-3 minutes per side. (You’ll be transferring chicken to oven to finish cooking).
After removing fricos from baking sheet, add chicken to one side. Place bread cubes on other side. Bake on top rack until chicken is fully cooked and bread is golden and crispy, 5-10 minutes. TIP: Check after 5 minutes, if croutons are browned, remove from sheet and continue cooking chicken until cooked through.
Meanwhile, chop lettuce into bite-sized pieces and dice tomato. In a large bowl, toss together lettuce, tomatoes, and half the Caesar dressing. Season with a large pinch of salt and pepper. Break fricos into bite-sized pieces (roughly 1 inch each). Thinly slice chicken crosswise. Divide salad between plates or large bowls. Top with chicken, fricos, and croutons. Drizzle with remaining Caesar dressing. |
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