Ingredients
- 4 chicken breasts
- 600 g green, washed lettuce
- 2 egg yolk
- 1 tbs mustard mild
- 3 tbs lemon juice
- 2 ts worcestershire sauce
- 5 tbs olive oil
- 2 anchovy fillets, finely chopped (optional, but traditional)
- 1 garlic clove, finely chopped
- 40 g Parmesan, grated
- salt, pepper
- Croutons to sprinkle as desired
- Parmesan shavings to sprinkle as desired
Preparation
1. Pat the chicken dry with paper towels. Season with salt and pepper and let sit at room temperature for about 30 minutes.
2. Put the egg yolks, mustard, lemon juice, and Worcestershire sauce in a measuring cup, add the oil, and blend until a creamy sauce forms. Stir in the anchovy fillets (if used), garlic, and Parmesan. Season with salt and pepper. Cover the dressing and refrigerate.
3. Heat the pan on highest level up to the roasting window, switch to a low level, and place the chicken breast inside. Cover with the lid and roast until the turning point is reached. urn the chicken, cover again, and turn off the heat. Let it sit for about 10 minutes, depending on the thickness.
4. Meanwhile, divide the lettuce into bowls or plates. Cut the chicken breasts into bite-sized pieces or slices. Distribute the chicken over the salad, pour the dressing over it, and serve with croutons and Parmesan shavings.
Tip
- Transform old bread into delicious croutons by cutting it into cubes, seasoning with olive oil, salt, pepper, and garlic, and baking at 180°C until golden brown and crispy – a creative way to avoid food waste!
This recipe has been tested and approved by AMC.
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