By Casa de Suna
Published Sep 12
There are few things better than a perfectly creamy Caesar dressing.
One of them? Slathering that dressing on top of a perfectly salty focaccia and topping that with chicken, cooked to perfection. Yes, chicken caesar wraps just got an upgrade in the form of focaccia. You’re welcome.
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How to Make It
Difficulty: Easy
Overall Time: 1 hr 50 min
Prep Time: 30 min + 30 min marinating time
Cook Time: 35 min +15 min resting time
Serves: 4
INGREDIENTS
Chicken
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, finely grated
- 1 tsp anchovy paste
- ¾ tsp kosher salt
- Freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 2 bone-in, skin-on chicken breasts (each 14 oz / 400 g), patted dry
Dressing
- 1 large egg yolk
- ⅓ cup sunflower oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small finely grated garlic clove
- ½ tsp anchovy paste
- ½ tsp kosher salt
- Freshly ground black pepper
Assembly
- 3 cups thinly sliced romaine lettuce
- 2 oz shaved Parmigiano-Reggiano cheese
- 1 large focaccia bread, about 8-inches in diameter
INSTRUCTIONS
- For the chicken, whisk together lemon juice, Dijon, garlic, anchovy paste, and salt in a medium bowl. Season with fresh pepper. Add oil, whisking until fully combined. Then, add the chicken, tossing until fully coated. Cover with plastic wrap and refrigerate, at least 30 minutes, up to 3 hours.
- Arrange rack in the center of oven. Preheat to 425°F. Line a baking sheet with parchment.
- Remove chicken from marinade, then gently pat dry with paper towel. Arrange, skin-side up, on prepared baking sheet.
- Roast in center of oven until skin is crisp and chicken is cooked through, about 35 to 40 minutes. Transfer to a cutting board and let it rest, 15 minutes. Cut chicken breast from the bone, then thinly slice.
- For the sandwiches, using an immersion blender, blitz egg yolk with oil, lemon juice, Dijon, garlic, anchovy paste, and salt until mixture is smooth and emulsified. Season generously with black pepper.
- Combine lettuce and half of Parmigiano-Reggiano in a medium bowl. Add a few spoonfuls of dressing, tossing to fully coat. Cut focaccia into 4 equal portions, then slice each portion horizontally in half to make 4 sandwiches. Spread tops and bottoms of sandwiches with remaining dressing. Sandwich each one with sliced chicken, lettuce-mixture and remaining Parmigiano-Reggiano. Serve immediately.
