Amount
Ingredient
Preparation





---

For  Chicken



8
ounces
italian salad dressing





1/2
cup
white wine

dry



4
each
chicken breasts

halves, skined, deboned



1
tablespoon
marjoram leaves

dried



1
tablespoon
oregano leaves

dried



1
tablespoon
thyme leaves

dried



1
teaspoon
salt





1
teaspoon
black pepper

freshly ground



1/2
teaspoon
cayenne pepper





1/2
cup
butter

or margarine,





---

For  Salad



2
ounces
anchovy fillets





3
tablespoons
lemon juice

fresh



1
tablespoon
worcestershire sauce





1
tablespoon
parsley

fresh, chopped



1
teaspoon
dijon mustard





1
x
black pepper

to taste, freshly ground



1
each
garlic clove

crushed



1/4
cup
olive oil





2
tablespoons
parmesan cheese

grated fresh



10
cups
salad greens

mixed

 Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times.

Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor.

Spread mixture on plate.

Heat 12 inch cast iron skillet over high heat until smoking, 5 to 1 minutes.

Drain checken; dip into seasoning mixture to coat both sides, shaking off excess.

Place in hot skillet; pour 2 T butter over each piece.

Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through.

Serve chicken, sliced, on top of caesar salad.

CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic.

Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese.

Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.