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Combine the cayenne pepper, breadcrumbs and half the salt in a shallow dish.
Pour the Caesar salad dressing into a bowl and coat the chicken in it.
Dip the chicken into the breadcrumb mixture, and then refrigerate it for 15 minutes.
Preheat the oven to 350 degrees F.
Put a rack in a baking pan. Heat half the olive oil over a medium heat in a nonstick skillet.
Sear 2 of the chicken breasts on both sides, and then transfer them to the rack in the baking pan.
Repeat with the rest of the oil and the other 2 chicken breasts.
Sprinkle salt and pepper over them and bake for 20 minutes or until they are cooked through and no longer pink in the center.
Serve the creamy chicken with the lemon wedges on the side.
(Serves 4)
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