4 skinless, boneless chicken breasts
1 cup creamy caesar dressing (recipe below))
1-1½ cup grated Parmesan cheese
1/2 cup sour cream or mayonnaise (Optional)
Creamy Caesar Dressing:
2 cloves fresh garlic
1 cup mayonnaise
2 tsps coarse grain mustard
1/2 tsp ground mustard
2 tbsps white wine vinegar
2 tsps worcestershire sauce
1/2 cup parmesan cheese, shredded or grated
1/4 cup olive oil
1/2 tsp fresh ground black pepper
Step 1: In your food processor, process the garlic until minced.
Step 2: Add the mayonnaise, mustard, ground mustard, vinegar, worcestershire, and parmesan cheese.
Step 3: Begin processing, then slowly add the olive oil while the machine is on.
Step 4: Process until the dressing reaches your desired consistency. To thin, add a little more olive oil.
Step 5: Add the pepper and pulse until combined.
Step 6: You may have to double this recipe for the Ceasar Chicken recipe.
Step 7: Do NOT salt the chicken.
Step 8: Heat oven to 375F and spray the inside of an 8x11 baking dish with cooking spray.
Step 9: If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Step 10: Pour ¼ cup Caesar salad dressing over each breasts then sprinkle grated Parmesan cheese on top.
Step 11: Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155F.
Step 12: Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
Step 13: Note: If you prefer a thicker crust of sauce on top, add in either 1/2 cup sour cream or 1/2 cup mayo to the caesar and parm mixture. Stir well and follow the directions as above. It is totally optional but can add a thicker layer of creaminess! The pictures above are without the extra layer