Recipe
Why make it
Juicy pan-seared chicken over crisp romaine with a creamy garlic-lemon Caesar dressing and golden croutons. A filling lunch that comes together in under an hour.
Serves 4
+ 8 more in the full recipe
Step 1 of 8
Heat the oven to 180°C. Toss the bread cubes with 1 tbsp olive oil, the oregano and a pinch of salt on a baking tray, spreading them in one layer.
Step 2 of 8
Bake the croutons for 10–12 minutes, turning them once halfway, until golden and crisp all the way through. Set aside to cool; they will harden further as they cool.
Step 3 of 8
Pat the chicken dry with paper towels. Rub with 1/2 tsp salt, the pepper, garlic powder and 1 tbsp olive oil.
Step 4 of 8
Heat a large frying pan over medium-high heat with the remaining 1 tbsp oil. Cook the chicken for 4–5 minutes on the first side without moving it, until deeply golden.
Step 5 of 8
Flip and cook another 3–4 minutes, until the centre reaches 74°C or the juices run clear when cut. Rest on a board for 5 minutes, then slice across the grain.
The last 3 steps are in the full recipe.
Cook’s tip
Wash and dry the lettuce well and chill it for 20 minutes; cold, dry leaves stay crisp and hold the dressing better.
Ready to cook?
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