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Chicken Caesar -Stuffed -Bread -Pizzas
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| 2 large cloves | garlic |
| Juice of 2 | lemons |
| 2 tbsp | Dijon mustard |
| 1 tbsp | anchovy paste |
| 1 tbsp | coarse black pepper |
| 1tbsp | Worcestershire sauce |
| 1 | egg yolk, ( optional) |
| 1cup | EVOO |
| 1/3 to 1/2 cup | grated Pecorino cheese |
| 1 1/2 pounds | boneless skinless chicken breast |
| 2 heads | escarole washed, dried and chopped |
| 1 loaf French or Italian bread cut into 4 pizza shells with the middle scooped out, lightly toasted | |
| 2 cups | shredded provolone cheese |
| 1 ball | fresh mozzarella shredded |
| Preparation In a small bowl, whisk together the garlic lemon juice Dijon | |
| anchovy paste, pepper, Worcestershire, and egg yolk ( if using) | |
and stream in EVOO. Stir in cheese
Pour 1/2 of the marinade over chicken and cover. Let stand 30-60 minutes or refrigerate overnight
Shake off excess dressing and sauté in a hot skillet over med heat until cooked through about 12 mins Thinly slice
To the same skillet add escarole and wilt it down. Add remaining dressing and toss to coat.
Preheat oven to 375 Fill bread shells with some greens and top with chicken and grated provolone and mozzarella cheese Bake pizzas until brown and bubbly
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