Crunchy romaine leaves or crisp cups filled with juicy grilled chicken, creamy Caesar dressing, and parmesan crisps — a refined yet fun appetizer ideal for entertaining.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Chicken
2 small chicken breasts, boneless and skinless
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
Optional: squeeze of lemon juice
For the Parmesan Crisps (or use store-bought)
¾ cup grated Parmesan cheese (use the real stuff)
Optional: pinch of black pepper or oregano
For Assembly
20 small romaine leaves (or Belgian endive or phyllo cups)
Cherry tomatoes, halved (optional)
Croutons, crushed (optional for crunch)
For the Caesar Dressing (quick version)
¼ cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp Worcestershire sauce
2 tbsp grated Parmesan
Salt & black pepper to taste
Prepare the Chicken
1
Pound chicken to even thickness, then rub with olive oil, garlic powder, paprika, salt, and pepper.
Grill or pan-sear over medium-high heat for 5–6 minutes per side , until cooked through.
Let rest, then cut into bite-sized cubes .
Make Parmesan Crisps (Optional)
2
Preheat oven to 200°C / 400°F . Line a baking sheet with parchment.
Drop heaping teaspoons of grated Parmesan into small rounds. Flatten slightly.
Bake for 4–5 minutes , until golden and crisp. Cool fully before using.
Make the Dressing
3
Mix mayo, lemon juice, mustard, garlic, Worcestershire, Parmesan, salt, and pepper.
Taste and adjust seasoning. Chill until ready to use.
Assemble the Bites
4
Lay out your romaine leaves or cups on a platter.
Add a small spoonful of Caesar dressing to each base.
Top with chicken pieces , a parmesan crisp , and optionally:
Variations
5
Use shredded rotisserie chicken for ease.
Add a dash of anchovy paste to the dressing for authenticity.
Serve in mini tart shells or cucumber cups for flair.
Pairing Suggestions
6
Wine: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay
Cocktail: Gin & tonic or Caesar Bloody Mary
NA: Sparkling lemonade with cucumber
Ingredients For the Chicken
2 small chicken breasts, boneless and skinless
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
Optional: squeeze of lemon juice
For the Parmesan Crisps (or use store-bought)
¾ cup grated Parmesan cheese (use the real stuff)
Optional: pinch of black pepper or oregano
For Assembly
20 small romaine leaves (or Belgian endive or phyllo cups)
Cherry tomatoes, halved (optional)
Croutons, crushed (optional for crunch)
For the Caesar Dressing (quick version)
¼ cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp Worcestershire sauce
2 tbsp grated Parmesan
Salt & black pepper to taste
Directions Prepare the Chicken
1
Pound chicken to even thickness, then rub with olive oil, garlic powder, paprika, salt, and pepper.
Grill or pan-sear over medium-high heat for 5–6 minutes per side , until cooked through.
Let rest, then cut into bite-sized cubes .
Make Parmesan Crisps (Optional)
2
Preheat oven to 200°C / 400°F . Line a baking sheet with parchment.
Drop heaping teaspoons of grated Parmesan into small rounds. Flatten slightly.
Bake for 4–5 minutes , until golden and crisp. Cool fully before using.
Make the Dressing
3
Mix mayo, lemon juice, mustard, garlic, Worcestershire, Parmesan, salt, and pepper.
Taste and adjust seasoning. Chill until ready to use.
Assemble the Bites
4
Lay out your romaine leaves or cups on a platter.
Add a small spoonful of Caesar dressing to each base.
Top with chicken pieces , a parmesan crisp , and optionally:
Variations
5
Use shredded rotisserie chicken for ease.
Add a dash of anchovy paste to the dressing for authenticity.
Serve in mini tart shells or cucumber cups for flair.
Pairing Suggestions
6
Wine: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay
Cocktail: Gin & tonic or Caesar Bloody Mary
NA: Sparkling lemonade with cucumber
Mini Chicken Caesar Bites
