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- 2 chicken breast fillets
- 2 tbsp olive oil
- 4 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon Rashers
- 75g ciabatta bread, cubed
- 1 pack Asda Hearts of Romaine Lettuce (2 small heads of lettuce)
- 15g Parmesan, shaved
- For the dressing
- 1 clove garlic, crushed
- 1 egg yolk
- 2 anchovy fillets, chopped
- 15g Parmesan, grated
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tbsp white wine (or water)
Put the chicken breast fillets between 2 pieces of cling film. Bash with a rolling pin to flatten to 5mm thick. Remove the cling film and brush the chicken with 1 tbsp olive oil.
Pre-heat a griddle pan and cook the chicken for 3-5 minutes on each side, until cooked through. Cool and slice.
Dry-fry the bacon until crisp, then remove from the pan and dry on kitchen roll. Crumble when cool.
Put the ciabatta cubes in the pan with 1 tbsp of the olive oil. Fry until golden, tossing the bread as it fries. Remove and set aside.
Make the dressing by whisking together the garlic, egg yolk, anchovies, Parmesan and mustard, until well mixed. Slowly drizzle in the oil, a few drops at a time, whisking constantly, so the mixture thickens slightly. Whisk in the wine or water.
Separate the leaves of lettuce, then wash and dry. Tear into bite-sized pieces. Put in a large serving bowl and toss with the bacon and fried bread. Add the chicken and drizzle over the dressing. Top with shaved Parmesan and cracked black pepper.