500g chicken tenderloins
3 tbs teriyaki sauce
200g bacon pieces
6 anchovy fillets diced
2 cos lettuce
5 slices of white bread (frozen)
1 cup grated parmesan
“MAKES A GREAT LUNCH ON ITS OWN. DON'T FORGET THE ANCHOVIES!”
Heat some oil in a non stick pan and cook chicken over high heat. After it is browned on all sides add teriyaki sauce to coat the chicken and continue to cook on high heat until all moisture is gone and the chicken is caramelised slightly. Remove and cool then cover with foil and reserve.
Cook bacon in the same pan until browned, then add the anchovies and cook another minute; remove both to paper towels to drain. Place in small bowl, cover with foil and reserve.
Beat eggs in jug and pour into non stick pan; cook stirring until set. Turn out on chopping board and cut into 1cm squares. Place in another small bowl, cover with foil and reserve.
While still frozen, cut the crusts off the bread. Cut the bread into fingers, then turn and cut into croutons. You can do 2-3 slices at a time. Heat 3 tbs of sunflower oil in a large non stick pan. Add half the croutons. Toss the croutons in the oil to coat while cooking. Continually turn the croutons, adding more oil to the hot pan when necessary to fry to a golden brown. Repeat with the second half of the croutons. Cover lightly with paper towel, and set aside.
Separate all the leaves of the lettuce; wash and drain thoroughly. Choose the best leaves from the centre out, ensuring you end up with a good mix of light and dark leaves. Cut the leaves coarsely into strips about 4cm long and 2cm wide. Avoid the larger centre stems. Place in a large bowl and refrigerate if necessary.
Place the bacon/anchovy mix, egg, and chicken in their separate covered bowls into a preheated oven to heat up.
When ready to serve, dress the leaves to taste, and toss it through gently. Add some of the croutons, egg, and bacon mix and toss through as well.
Serve up into flat pasta bowls, and add additional croutons, egg, and bacon to the top. Lay on 2-3 slices of the teriyaki chicken, and lightly sprinkle with parmesan.
USE A VERY GOOD QUALITY TRADITIONAL CAESER DRESSING (MOST OF THE ITALIAN MADE ONES ARE GOOD). THE AMOUNT YOU USE IS ENTIRELY PERSONAL TASTE - BUT I LIKE ALL THE LEAVES TO BE FULLY COATED IN THE FIRST TOSSING.
YOU CAN ALSO REPLACE THE COOKED EGG IN THE RECIPE WITH A POACHED EGG PLACED ON TOP OF THE INDIVIDUAL PLATES JUST PRIOR TO SERVING.
No difficulty here - just a bit of preparation.