1 (8 oz.) bottle prepared Italian dressing
1/2 c. dry white wine
2 tbsp. dried oregano leaves
2 tsp. black pepper
1/2 c. butter, melted
4 skinless, boneless chicken breast halves
2 tbsp. dried marjoram leaves
2 tbsp. dried thyme leaves
2 tsp. salt
1 tsp. ground red cayenne pepper

Stir dressing and wine in shallow dish in blend; add chicken; marinate 1 hour, turning several times. Mix marjoram, oregano, thyme, salt, black pepper, and ground red pepper. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5-10 minutes. Drain chicken; dip into seasoning mixture to coat both sides; shaking off excess. Place in hot skillet; pour 2 tablespoons butter over each piece. Reduce heat to medium; cook chicken 3-5 minutes on each side until cooked through. Serve chicken sliced, on top of Caesar Salad.

CAESAR SALAD: Make one (2 ounce) can anchovies into past in small bowl, using fork; stir in 3 tablespoons fresh lemon juice, 1 tablespoon each of Worcestershire sauce and chopped parsley, 1 teaspoon Dijon style mustard, 1/2 teaspoon freshly ground black pepper and 1 clove garlic, crushed. Whisk in 1/4 cup olive oil slowly; stir in 2 tablespoons freshly grated Parmesan cheese. Pour dressing over 10 cup Romaine lettuce in large bowl; toss thoroughly to coat.