Thursday, July 12, 2012

Chicken Caesar Florentine

Woo hoo! Today I head to The Scoop, CAbi's bi-annual convention where I will be trained as a consultant. I am so ready to get this business officially started! I have heard so many amazing things about The Scoop so I am really excited to get there. Plus there is a big fashion show to debut the new Fall collection, yippie! I will be documenting it on Instagram along the way. PS: you can find me on Instagram as shelbikeith . See you next week!

For those of you who love Chicken Caesar Salad, this dish is for you! Caesar was the first salad I fell in love with at age 10 and I remember eating it for almost every meal until I couldn't eat Caesar dressing again for a long while. Good thing that phase is over and I can eat it again. I have made many Caesar dressings on this blog, so you could use a homemade dressing or I have found the Trader Joe's Caesar dressing is fab!

Chicken Caesar Florentine
1 cup of parmesan, divided
1 cup of Caesar salad croutons, divided
1/2 cup of fresh baby spinach,
1/2 cup of Caesar dressing, divided
4 chicken tenders

Preheat oven to 375.
Grate parmesan
Crush croutons into crumbs, then divide into 2 separate bowls.
In one bowl mix in 1/2 the parmesan, 1/2 the dressing and the spinach.

Pound chicken until thin and even.
Divide the breadcrumb mixture and place on each chicken tender.
Roll the tenders up and secure with toothpicks.
Dip the chicken roll in the remaining dressing.
Roll in the remaining bread crumbs.
And place them in a baking dish. 
Sprinkle with the remaining parmesan.
Bake for 25 minutes.

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