Crispy chicken base topped with vibrant Caesar salad, Parmesan, and sun-dried tomatoes for a fresh, wholesome dish.
# Components:
→ Chicken Crust
01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 large egg
03 - 1/2 cup grated Parmesan cheese, divided
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon Italian seasoning
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Olive oil or cooking spray for baking sheet
→ Caesar Salad Topping
09 - 2 cups chopped romaine lettuce
10 - 1/4 cup Caesar dressing
11 - 1/4 cup sun-dried tomatoes, chopped
12 - Freshly ground black pepper for garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with olive oil or cooking spray.
02 - Cut chicken breasts into chunks and pulse in a food processor until finely ground, or chop very finely by hand.
03 - In a mixing bowl, combine ground chicken, 1/4 cup Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
04 - Shape the mixture into an 8 to 10 inch round on the prepared baking sheet, approximately 1/2 inch thick. Pat evenly for uniform thickness.
05 - Bake for 20 to 25 minutes, until the crust is firm, cooked through, and edges are golden brown.
06 - While the crust bakes, toss chopped romaine, Caesar dressing, remaining 1/4 cup Parmesan cheese, and sun-dried tomatoes in a bowl.
07 - Let the baked chicken crust cool for 2 to 3 minutes.
08 - Spread the Caesar salad evenly over the crust.
09 - Drizzle with extra Caesar dressing and finish with freshly ground black pepper.
10 - Slice and serve immediately.
