Recipe · Everything Maker™
Chicken Caesar tacos
This ingenious Caesar salad riff toasts rounds of Parmesan into crisp taco shells that you fill with chicken and lettuce. Measure your rolling pin before starting; if it's less than 16 inches long you'll need to cook the shells in batches.
Ingredients
- Nonstick cooking spray
- ½ cup finely and freshly grated Parmesan
- 2 chicken breast cutlets, each about 4 oz and ⅛ inch thick
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 romaine heart, chopped
- Caesar dressing, as needed
- Large fresh breadcrumbs, toasted, for topping (optional)
- Lemon wedges, for serving
You'll need
- Rolling pin (the longer the better)
Method
- Cover a rolling pin in aluminum foil and lightly spray it with nonstick spray. Measure the length of the pin.
- Open the Everything Maker 180 degrees so it lies flat on the counter.
- Scoop 2 Tbsp of Parmesan onto one cool cooking plate and spread into an even layer until you have a circle about 3 inches wide.
- If your rolling pin is 16 inches or longer, make 3 more circles with the remaining Parmesan, spacing them evenly on the same cooking plate. If your pin is less than 16 inches, you'll need to cook the rounds in batches (see TIP).
- Turn on the power switch and let the cheese cook while the unit preheats. It will melt into cohesive rounds.
- Meanwhile, season the chicken with salt and pepper.
- When the green Ready light turns on (about 10 minutes after turning on), place the chicken on the other cooking plate and cook until the bottom is light golden brown, 3 to 5 minutes.
- When cheese rounds are lightly golden and bubbly, use a thin spatula, remove the cheese rounds and lay them over the prepared rolling pin. The cheese will form to the rolling pin to create a taco shell. Let them cool while the chicken continues to cook.
- Flip the chicken and cook until the internal temperature is at least 165°F and both sides are browned, 4 to 5 minutes.
- Transfer the chicken to a cutting board and let the chicken rest for 5 minutes. Turn off the Everything Maker.
- In a small bowl, toss the romaine with 2 Tbsp of the dressing, adding more if desired.
- Cut the chicken into pieces and toss with the salad.
- Remove the shells from the rolling pin and fill each with the salad.
- Top the tacos with toasted breadcrumbs and finish with a squeeze of lemon, if desired.
The shells must be placed on the pin immediately after cooking, while they're still soft. If your pin is shorter than 16 inches, or if you're doubling the recipe, cook them in batches. Since the plate is already hot, the second batch will cook very quickly, so keep a close eye on them. Start cooking the chicken after the last batch is finished.
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$59.99
