Caesar Stuffed Chicken Salad | Florette Salad

Prep
10 mins

Cooking
60 mins

Serves 2

Mixed

Ingredients

Serves: 2

1 bag of Florette Mixed
2 free range, skinless chicken breasts
180g smoked bacon lardons
60g finely grated Parmesan + some for shaving
6 anchovies
750g baby potatoes
6 cloves of garlic, minced
2 springs of chopped Rosemary, leaves only
1 tbsp melted butter
4 tablespoons Caesar dressing
Vegetable oil
Salt and pepper

Method

Preheat the oven to 200°C fan.
In a large pan of heavily salted, cold water add the baby potatoes and bring to a boil, boil for 10-15 minutes, or until falling off the end of a knife.
Drain the spuds and place them on to an oiled baking tray. Using the base of a mug or small bowl gently press down on the cooked potatoes until they just burst.
Drizzle with a little more oil and season with salt and pepper, place in the oven for 30 minutes. Whilst they are in cook off your bacon until crispy and drain on some kitchen paper.
Then using the thickest part of the chicken breast, insert a small knife through the middle. Being careful not to pierce all the way through they other side. Make a pocket within the chicken breast.
In a small mixing bowl add half the garlic, half the anchovies, half the bacon and the Parmesan. Use a touch of the anchovies oil to help bind it all together. Then stuff the chicken breasts with this mixture.
Once the potatoes have had their 30 mins give them a toss and add the stuffed chicken breasts too the tray, reduce the heat of the oven to 180°C fan and leave to cook for a further 25-30 minutes.
Mix the remaining garlic with the rosemary and add to the melted butter.
When the potatoes are ready and chicken are ready carve the chicken breasts and mix the potatoes with the garlic butter.
In a large bowl mix the Florette Mixed salad with the Caesar dressing and remaining bacon.
Serve up with the carved chicken on top, shavings of Parmesan and the remaining anchovies. And of course a side of garlic crispy potatoes!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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