Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***for chicken***
   1      bottle        prepared Italian
                        dressing -- (8oz)
     1/2  cup           dry white wine
   4                    chicken breasts halves
                        --- skinless and boneless
   1      tablespoon    dried marjoram leaves
   1      tablespoon    dried oregano leaves
   1      tablespoon    dried thyme leaves
   1      teaspoon      salt
   1      teaspoon      black pepper -- freshly ground
     1/2  teaspoon      ground red cayenne pepper
     1/2  cup           butter or margarine -- melted
                        ***for salad***
   1      2 oz can      anchovies
   3      tablespoons   fresh lemon juice
   1      tablespoon    Worcestershire sauce
   1      tablespoon    fresh parsley -- chopped
   1      teaspoon      Dijon style mustard
     1/2  teaspoon      freshly ground black pepper
   1                    garlic clove -- crushed
     1/4  cup           olive oil
   2      tablespoons   parmesan cheese -- grated fresh
  10      cups          salad greens -- mixed

Preparation:

A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes. Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of Caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, Worcestershire sauce, chopped fresh parsley, Dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.