Wednesday, July 31, 2013

SUMMER MENU-A-DAY FOR JULY ~ Roasted Caesar Chicken with Watermelon Lime Granita


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#31 - Roasted Caesar Chicken with Watermelon Lime Granita

The perfect dinner on a beautiful summer day! Prepare the granita in the morning so it is ready for dessert!

Roasted Caesar Chicken
4 chicken cutlets
1 package Wildtree Classic Caesar Dressing Mix
1 cup panko bread crumbs
3 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons fresh parsley, chopped
2 heads of romaine, halved
1 teaspoons Wildtree Rancher Steak Rub

Preheat oven to 450°F . Line a baking sheet with foil. Place the chicken breast on the prepared sheet. Combine the Caesar Dressing Mix, panko, 2 tablespoons Grapeseed Oil, and parsley in a bowl. Pat the panko mixture onto the chicken breast. Roast the chicken until the crumbs begin to turn golden brown, about 7 minutes. Meanwhile brush the romaine halves with the remaining 1 tablespoon of Grapeseed Oil and sprinkle with Rancher Steak Rub. Remove the sheet from oven place the romaine around the chicken. Roast until chicken is cooked through and the lettuce is browned on edges, about 5 minutes. Serve the chicken on a wedge of lettuce with a drizzle of Wildtree Ranch Dressing.

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Watermelon Lime Granita
3 pounds seeless watermelon, rind removed, diced
1/4 cup fresh mint
1 bag Wildtree Watermelon Lime Frozen Drink Mix

Working in batches, puree all ingredients in a blender until smooth. Transfer watermelon mixture into a freezer-safe container and place in the freezer until frozen solid, about 3-4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses.

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