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2 cups croutons, preferably Caesar-flavoured
4 skinless, bone-in chicken breasts
1/2 cup creamy-style Caesar salad dressing
fresh wedges lemon
Preheat oven to 350F (180C). Line a baking sheet with shallow sides with foil. Place croutons in a large bowl. Place a smaller bowl in large bowl on top of croutons. Press on small bowl to crush croutons into coarse crumbs. Or place croutons on a piece of waxed paper on counter or a cutting board. Then coarsely crush with a rolling pin. Remove and discard skin from chicken. Place chicken, bone-side down, on baking sheet. Pour about 2 tablespoons (30 mL) dressing evenly over each piece of chicken. Then sprinkle crushed croutons on top of chicken to coat. Gently press crumbs into chicken to help them adhere.
Bake, uncovered, in centre of 350F (180C) oven until chicken juices run clear and coating is crispy, from 45 to 55 minutes. If chicken begins to brown too quickly, cover loosely with a piece of foil. Serve with a wedge of lemon for squeezing overtop.
Calories 384, Protein 33.3g, Carbohydrates 13.7g, Fat 21g, Fibre 1g, Sodium 619mg.
A swirl of salad dressing and crumble of croutons make this one of the best "breaded" chickens we've ever tasted.