Name: Chicken caesar flatbreads recipe
Total time: 30 min
Ingredients: Salt and pepper (to taste); 1 large garlic clove (minced); 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon Worcestershire sauce; ½ teaspoon anchovy paste; 2 tablespoons extra-virgin olive oil; ¼ cup Parmesan cheese; 1 medium head romaine lettuce; ¼ cup shredded parmesan cheese; 1 lb boneless skinless chicken breasts; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ½ teaspoon ground black pepper; 2 medium flatbreads

Ingredients

Units Scale

Dressing

Salt and pepper (to taste)
1 large garlic clove (minced)
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon anchovy paste
2 tablespoons extra-virgin olive oil
1/4 cup Parmesan cheese

Everything else

1 medium head romaine lettuce
1/4 cup shredded parmesan cheese
1 lb boneless skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium flatbreads

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Instructions

In a small bowl whisk together lemon juice, Dijon, 2 tablespoons olive oil, anchovy paste, Worcestershire sauce, garlic, salt, and pepper. Stir in ¼ cup parmesan cheese.
In a small bowl combine salt, pepper, garlic powder, and onion powder. Season the chicken breasts on both sides with the spice mixture. Heat an outdoor grill to medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until fully cooked (the internal temperature has reached 165 degrees F.). Remove from the grill to a plate and let rest.
Turn the heat on the grill to medium. Add the flatbreads and cook for 1-2 minutes being careful not to burn them. Remove from the grill.
Slice the chicken breasts into thin strips. In a large bowl combine romaine lettuce, sliced chicken Caesar dressing, ¼ cup shredded parmesan cheese. Spoon over the flatbreads. Slice and serve.