Chicken Caesar Stuffed French Toast
Made with Asiago Caesar

Chicken Caesar Stuffed French Toast

Made with Asiago Caesar

Chicken Caesar Stuffed French Toast

How does savory French toast become a French toast sandwich? With this fun recipe using grilled chicken, French toast, and BRIANNAS Asiago Caesar Dressing!

Ingredients:

  • 4 tablespoons olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 cups torn and chilled romaine lettuce
  • 2 large eggs
  • 1 bottle BRIANNAS Asiago Caesar Dressing
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 4 (1/2-inch) slices sourdough or other firm bread
  • 4 tablespoons freshly shaved parmesan cheese
  • 2 cups seasoned grilled chicken breast strips

Directions:

  1. Mix 2 tablespoons of the olive oil, lemon juice and Worcestershire sauce in a medium bowl. Add romaine lettuce to the bowl and toss lightly. Refrigerate until ready to use.
  2. In a large mixing bowl whisk the eggs and 1/2 cup BRIANNAS Asiago Caesar Dressing until well combined. Season with salt and pepper.
  3. Heat remaining 2 tablespoons olive oil and butter in a large nonstick skillet over medium high heat. Place each slice of bread in egg mixture and make sure both sides are thoroughly coated. Fry in hot skillet until golden brown on both sides.
  4. Remove to serving dish and immediately top each slice with some of the parmesan cheese. Top each slice with romaine lettuce and chicken breast strips, dividing evenly. Drizzle with remaining Caesar dressing and finish with parmesan cheese.
  5. Makes: 4 servings
  6. Recipe submitted by Mary McShack from Montgomery, Alabama.

COOK TIME: 20 minutes

PREP TIME: 10 Minutes

Ingredients:

  • 4 tablespoons olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 cups torn and chilled romaine lettuce
  • 2 large eggs
  • 1 bottle BRIANNAS Asiago Caesar Dressing
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 4 (1/2-inch) slices sourdough or other firm bread
  • 4 tablespoons freshly shaved parmesan cheese
  • 2 cups seasoned grilled chicken breast strips
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Directions:

  1. Mix 2 tablespoons of the olive oil, lemon juice and Worcestershire sauce in a medium bowl. Add romaine lettuce to the bowl and toss lightly. Refrigerate until ready to use.
  2. In a large mixing bowl whisk the eggs and 1/2 cup BRIANNAS Asiago Caesar Dressing until well combined. Season with salt and pepper.
  3. Heat remaining 2 tablespoons olive oil and butter in a large nonstick skillet over medium high heat. Place each slice of bread in egg mixture and make sure both sides are thoroughly coated. Fry in hot skillet until golden brown on both sides.
  4. Remove to serving dish and immediately top each slice with some of the parmesan cheese. Top each slice with romaine lettuce and chicken breast strips, dividing evenly. Drizzle with remaining Caesar dressing and finish with parmesan cheese.
  5. Makes: 4 servings
  6. Recipe submitted by Mary McShack from Montgomery, Alabama.

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