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1
If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
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2
Heat a large nonstick skillet over medium high heat.
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3
Add extra-virgin olive oil in a slow steady stream.
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4
Add crushed pepper, crushed garlic, and chicken tenders.
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5
Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes.
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6
Add wine to the pan and reduce heat to medium low.
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7
Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat.
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8
Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper.
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9
Pile tenders along side a generous portion of Caesar greens and serve.
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10
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl.
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11
Place bowl on grill top and cover grill.
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12
Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil.
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13
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil.
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14
Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
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15
Transfer oil mixture to a large salad bowl.
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16
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork.
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17
Toss greens to coat with dressing.
