By Jason Henderson, head chef at Knock Castle Hotel and Spa, Crieff.
Four chicken breasts
• salt & pepper
• Two heads cos lettuce, ripped
• Four slices of Parma ham
• 150g parmesan shavings
• Two slices of white bread
• One tbsp olive oil
• 25g butter
• Two shallots sliced into rings
• 50g chopped parsley
For the Caesar dressing
• 100g mayonnaise
• 75g grated parmesan
• Eight anchovy fillets
• pinch black pepper
Preheat the oven to 200C.
Season the chicken breasts well with
salt and pepper.
Sear in a hot pan
and roast in the oven for 15 mins or
Place ham on greaseproof paper and
lay on a baking tray.
Roast in the oven
Cut bread into 1cm cubes and sauté
in oil and butter until crisp.
Blitz all dressing ingredients in blender
In a large bowl, combine the dressing
and the salad with the shallots, half of
the chopped parsley and half of the
Mix together and season
Place salad into serving dishes, slice
chicken and place on top, sprinkle
remaining Parmesan and parsley
Sprinkle croutons over and place
ham crisp onto chicken.