Choppers Twisted Caesar Salad

• 1 Cos Lettuce
• 4 large Rashers of Bacon
• 5 slice of Ciabatta Bread
• 1 large (or 2 small) Chicken Breast(s)
• 1/2 cup Fine Polenta (fine cornmeal)
• 1/4 cup Dried Oregano
• 1/4 cup Grated Parmesan
• 2 Eggs
• 1 large Bunch of Basil
• 250 grams Greek Yoghurt
• 1 tsp heaped, of Horseradish Cream
• 6 Anchovies
• 2 tsp White Wine Vinegar
• 1 tbsp Cherry or Pomegranate Juice
• 1 1/4 tsp Dijon Mustard
• 1/3 cup Grated Parmesan
• 1 tsp Brown Sauce
• 1 Salt and Pepper for Seasoning
• 1 Grated Parmesan to sprinkle over at the end

1. Firstly, cook the Bacon Rashers the way you usually cook bacon but make sure they are nice and crispy.
2. Put aside.
3. Next, Preheat oven to 190F C
4. Take the Polenta, the 1/4 cup of Parmesan and Dried Oregano and combine them well in a shallow dish
5. Press Chicken Breast(s) into the Polenta mixture and roll and press all over the chicken.
6. Bash the Chicken Breast(s) until they about 3/4inch thick all over.
7. (You are not after schnitzel so don't bash it to thin)
8. Place Chicken in frypan with a small amount (30ml) of oil over medium heat and cook Chicken through.
9. About 6 minutes per side is about right but please check if in doubt).
10. The crumb coating should char a little.
11. That's ok, this is part of the flavour in the dish.
12. When cooked, remove.
13. Chicken and keep warm, uncovered.
14. Next, place Basil, Greek Yoghurt, Horseradish Cream, Anchovies, Vinegar, Cherry Juice, Mustard, Parmesan and Brown Sauce into a blender (or use a hand blender) and whizz to combine well.
15. Put aside.
16. Dice up the slices of Ciabatta Bread into chunky bite size pieces.
17. Shallow fry in a bit more oil in a frypan until golden.
18. Put aside, keeping warm.
19. Clean pan or use another frypan and half fill with water and bring it too just boiling stage.
20. Take off of the heat and crack in the two eggs to poach.
21. leave while you are assembling the salad.
22. To assemble, pull bits of the Cos letteuce and arrange around the bottom of the plates.
23. Next place around the plate then bacon which you have roughly chopped into bite sized bits.
24. Take the Chicken Breast(s) and cut it into chunky portions and scatter evenly over the plates.
25. Then add the Ciabatta croutons.
26. Return to the Eggs and taking a spoon or alike, splash some of the hot water over the top of the egg to make the top go opaque.
27. Back to the salad, give the sauce another stir and then spoon it over the salad until the amount you want is on there.
28. Taking a slotted spoon, remove the Eggs and place one each in the middle of the salad.
29. They will be cooked but still have a runny yolk by this time.
30. this adds to the dish as part of a sauce so it shouldn't be cooked well done.
31. Sprinkle over remaining Parmesan and season Eggs with salt
32. Done!
33. Enjoy!

cos lettuce, rashers, bread, chicken, polenta, oregano, parmesan, eggs, basil, greek yoghurt, horseradish cream, anchovies, white wine vinegar, pomegranate juice, mustard, parmesan, brown sauce, salt, parmesan

Taken from cookpad.com/us/recipes/337780-choppers-twisted-caesar-salad (may not work)