International
Caesar salad with mozzarella stuffed chicken
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International
SwedenCaesar salad with mozzarella stuffed chicken
The mozzarella-stuffed chicken makes this Caesar salad something really special. You can make the Caesar dressing with Dijon mustard and Parmesan cheese easily with the mixer. Serve the mozzarella chicken with romaine lettuce, dressing and preferably some roasted pumpkin seeds.
Ingredients
Pull out and measure what you need before you start cooking.
- 1 egg
- 2 tbsp capers
- 2 tsp dijon mustard
- 1 clove of garlic
- 1/2 lemon (freshly squeezed juice)
- 2 dl finely grated parmesan
- 1 dl neutral rapeseed oil
- 1/2 garlic clove
- 2 tsp olive oil
- 1/2 tsp salt
- 2 krm freshly ground black pepper
- 1 pack of mozzarella (at 125 g)
- 2 club fillets or chicken steaks (boneless club with skin)
- salt
- pepper
- 1 tsp oil (for frying)
- 2 packs of romaine lettuce (each 200 g)
- 1/2 lemon (finely grated peel and freshly squeezed juice)
- 1 dl roasted pumpkin seeds
- sourdough bread
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Caesar dressing: Crack the egg into a tall jug.
- 2
Add capers, Dijon mustard, peeled clove of garlic and lemon juice and half of the Parmesan cheese (the rest is used when serving).
- 3
Mix and add the oil in a thin stream until it becomes a mayonnaise.
- 4
Peel and finely grate the garlic and mix it with olive oil, salt and pepper in a bowl.
- 5
Divide the mozzarella into four pieces and turn them around in the olive oil.
- 6
Place the mozzarella in the middle of the chicken and fasten with a toothpick or barbecue skewer.
- 7
Season with salt and pepper.
- 8
Grill or fry the chicken in a frying pan for about 20 minutes or until the internal temperature of the chicken is 72°C.
- 9
Split the lettuce lengthwise, leaving the root behind.
- 10
Grill or fry the salad with the cut side down for about 2 minutes.
- 11
Tear the outermost peel from the lemon and squeeze out the juice.
- 12
Cut the chicken into slices.
- 13
Put the salad on a plate and season with grated lemon peel and lemon juice.
- 14
Drizzle over the dressing.
- 15
Add the chicken and top with pumpkin seeds and Parmesan cheese.
- 16
To serve: Serve with sourdough bread.
Serving profile
At a glance
20 ingredients and 16 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
Image type: standard image.
Image source: View original
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