Thin chicken breasts are marinated in Caesar dressing, grilled, and rolled around romaine, Parmesan, and optional crushed croutons. Pounding the chicken evenly helps both pieces cook within the same 4–5-minute-per-side schedule.
Ingredients
- 2 large boneless, skinless chicken breasts, butterflied and pounded thin
- 1/2 cup Caesar dressing
- 1/2 teaspoon each garlic powder, black pepper, salt, and dried oregano
- 1/2 cup shredded Parmesan cheese
- 4–6 romaine lettuce leaves
- 1/2 cup crushed croutons, optional
- 1 tablespoon olive oil
Instructions
- Butterfly and pound the chicken breasts to an even thickness.
- Season with the garlic powder, pepper, salt, and oregano.
- Coat the chicken with Caesar dressing and marinate for at least 30 minutes.
- Preheat a grill or grill pan over medium heat and brush it with olive oil.
- Grill the chicken for 4–5 minutes per side, until it reaches 165°F (74°C). Discard dressing that contacted the raw chicken.
- Place romaine over each cooked chicken breast. Sprinkle with Parmesan and optional crouton crumbs.
- Roll the chicken tightly and serve warm.
Let the chicken rest briefly before adding the lettuce so the filling is easier to handle and the meat retains its juices.
