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TASTY RECIPE
GLUTEN FREE CHICKEN CAESAR SALAD WITH PORK CRACKLING

Try this tasty recipe made with delicious Scratch My Pork from Chef Matthew Brownie and friends.
Try this one today.

Simon Delaney and Chef Dean Diplock on Sunday AM TV3
Tom and Chef Dean Diplock on Sunday AM TV3
Simon Delaney and Chef Dean Diplock on Sunday AM TV3

Executive Chef of Radisson Blu Hotel Athlone, Dean Diplock cooked up this tasty dish on Sunday AM TV3 on 01/10/2017. Click here to watch it back.

GLUTEN FREE CHICKEN CAESAR SALAD MAIN COURSE FOR 2 PEOPLE

Gluten Free Chicken Caesar Salad with Scratch My Pork Pork Crackling

MAIN DISH
2 Chicken Breast Supreme (190-200g)
1 Cos Lettuce (washed and leaves separated)
1 Leek Leaf (blanched)
50g Parmesan Cheese
100g Sun Blushed Tomatoes
20g Fresh Basil Leaves
1 packet Scratch My Pork pork crackling
25ml Rapeseed Oil
Salt
Pepper

Method
1. Trim the chicken breasts, cut a slit into the breasts and stuff with tomato and basil
2. Heat a pan, add the oil and fry the chicken breasts skin side down until golden brown
3. Turn over and seal the other side. Season the skin side which is now up and place in a hot oven 180C
4. Cook until probed to at least 74C
5. While the chicken is cooking, rinse the lettuce and separate the leaves
6. Gather them into two bunches from smallest to largest leaves and wrap with a strip of the blanched leek leaf and trim
7. Place the lettuce bunch in a shallow salad bowl and dress the salad dressing shown below
8. Cut the cooked breast in half to show the stuffing and finish with Parmesan cheese
9. Garnish with pork scratchings cut to crouton size

Simple Caesar Dressing
20g Parmesan Cheese (finely grated)
125ml Mayonnaise
4 single Anchovy Fillets (finely mashed)
1 clove Crushed Garlic
1 tbsp White Wine Vinegar
70ml Water
1 tsp Castor Sugar

Dressing Method
1. In a blending bowl, mix the mayonnaise, anchovy, garlic, water, vinegar and sugar with a stick blender to create the dressing