Double-Caesar roasted chicken

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10 min


4 servings

* PLUS Baking Time: 45 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 384,
  • Protein
  • 33.3 g,
  • Carbohydrates
  • 13.7 g,
  • Fat
  • 21 g,
  • Fibre
  • 1 g,
  • Sodium
  • 619 mg.

A swirl of salad dressing and crumble of croutons make this one of the best “breaded” chickens we’ve ever tasted.