I cook way too much chicken.. I really need to branch out a bit when it comes to proteins — although I’m a seafood lover too (obviously). These crostinis came to mind because I had some chicken I needed to use in the fridge, but I kinda wanted to dress it up a bit. Caesar dressing is such an easy dressing to make when you can just throw everything in the food processor. There’s nothing better than some homemade Caesar dressing ~ don’t forget the anchovies!
The combo of the warm chicken and crostini with the tart Caesar dressing is a match made in heaven. I brushed the bread before broiling with a specialty olive oil — but really any olive oil will work (or even melted butter).
Butterfly the chicken breast and season it generously with some salt, pepper, and Herbs de Provence — which apparently I’ve been mispronouncing my whole ‘culinary’ life (which I guess hasn’t been that long). Anyways, I used a grill pan to grill up the chicken until brown and cooked through. You can bake it or cook it on a stove top or whatever.. the point is just to get it cooked! Once finished, slice diagonally into thin bite-sized pieces that will fit on top of your crostinis. Cover with foil to keep warm. Resist from taking a bite until everything’s complete! 
Once the chicken is cooked, add a little bit of oil to a pan over medium-high heat. Add sliced prosciutto and cook until it gets all crisp, then remove to a paper towel. Assemble crostinis by layering crisp bread, sliced roasted red peppers, chicken, Caesar dressing, prosciutto, shaved Parmesan, and alfalfa sprouts or other green herbs or microgreens — gotta make it all pretty, right?! This is a perfect little fancy appetizer if you want to impress your guests, and I love the bright colors and combo of flavors!
- For the dressing, add anchovies, garlic, dijon mustard, lemon juice, egg yolks, Worcestershire, and mayonnaise in a food processor and process until smooth. Add olive oil and season with salt and pepper, and process again. Finally, add Parmesan and pulse a few times to combine.
- For the chicken, butterfly and season with salt, pepper, and Herbs de Provence on both sides. Heat your grill pan over medium-high heat over the stove. Add oil to pan, heat, and add chicken. Cover with top of the grill pan, and cook about 10 minutes, turning halfway through. Remove from heat and set aside. Once cool, slice in small diagonal slices.
- While it’s cooling, heat a saute pan with 1 tablespoon olive oil over medium high heat. Add sliced prosciutto and fry until crisp, then remove to a paper towel.
- Turn oven to high broil. Slice bread in 6-8 thin slices (about ¼-½ inch slices). Half or quarter bread slices to make them more ‘bite-sized’, and brush with olive oil. (I used a specialty olive oil from an olive oil store, but any will do!) Lay out on a parchment lined baking sheet and place on top shelf in oven. Broil for about 3-4 minutes until starting to brown on top. (Make sure to watch so they don’t burn!)
- To assemble, place sliced red roasted peppers on top of bread, add a few chicken slices, and drizzle with the Caesar dressing. Top with shaved Parmesan pieces, fried prosciutto, and alfalfa sprouts. Enjoy!
Find That Square Plate on social media:
Facebook · Instagram · Twitter · Foodspotting · Tumblr · E-mail
Be sure to subscribe to receive a
|
|
Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
Click the picture to find out more!
View my other e-books HERE.
