Chicken Caesar Crostini

• Meat

  • 1 Chicken breast, boneless skinless
  • 4 slices Prosciutto

• Seafood

  • 4 Anchovies

• Produce

  • 1 Alfalfa sprouts
  • 3 Garlic cloves
  • 1 tsp Herbs de provence

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1 tsp Dijon mustard
  • 3 tbsp Lemon juice
  • 2 tbsp Mayonnaise
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 4 Red peppers, roasted
  • 1 Salt & pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Sourdough bread

• Dairy

  • 1/2 cup Parmesan, grated
  • 1 Parmesan

Found on thatsquareplate.com

Description

Ingredients

• 4 anchovies
• 3 garlic cloves
• 1 teaspoon dijon mustard
• 3 tablespoons lemon juice
• 2 egg yolks
• 1 teaspoon Worcestershire sauce
• 2 tablespoons mayonnaise
• ½ c. grated Parmesan
• Salt and pepper
• 1 boneless, skinless chicken breast, butterflied
• 1 teaspoon Herbs de Provence
• Salt & pepper
• 4 roasted red peppers, sliced
• Sourdough bread, sliced, and cut into bit size pieces
• Olive oil
• 4 slices prosciutto, cut into 1-inch pieces
• Alfalfa sprouts, for garnish
• Shaved Parmesan, for garnish

Directions

• For the dressing, add anchovies, garlic, dijon mustard, lemon juice, egg yolks, Worcestershire, and mayonnaise in a food processor and process until smooth. Add olive oil and season with salt and pepper, and process again. Finally, add Parmesan and pulse a few times to combine. For the chicken, butterfly and season with salt, pepper, and Herbs de Provence on both sides. Heat your grill pan over medium-high heat over the stove. Add oil to pan, heat, and add chicken. Cover with top of the grill pan, and cook about 10 minutes, turning halfway through. Remove from heat and set aside. Once cool, slice in small diagonal slices. While it’s cooling, heat a saute pan with 1 tablespoon olive oil over medium high heat. Add sliced prosciutto and fry until crisp, then remove to a paper towel. Turn oven to high broil. Slice bread in 6-8 thin slices (about ¼-½ inch slices). Half or quarter bread slices to make them more ‘bite-sized’, and brush with olive oil. (I used a specialty olive oil from an olive oil store, but any will do!) Lay out on a parchment lined baking sheet and place on top shelf in oven. Broil for about 3-4 minutes until starting to brown on top. (Make sure to watch so they don’t burn!) To assemble, place sliced red roasted peppers on top of bread, add a few chicken slices, and drizzle with the Caesar dressing. Top with shaved Parmesan pieces, fried prosciutto, and alfalfa sprouts. Enjoy!