Sheet Pan Recipes

Parmesan Chicken with Caesar Roasted Romaine

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Yield: 4 servings


  • 4 (7 ounce) skinless, boneless chicken breasts
  • Kosher or sea salt
  • Freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino or Asiago cheese
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons canola oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped
  • 1 lemon, cut into 8 wedges


  1. Heat oven to 450 degrees F. Line a large rimmed baking sheet with foil.
  2. Season chicken with salt and pepper; place on prepared sheet.
  3. Combine cheese, panko, 2 tablespoons oil, parsley and 1 garlic clove in a medium bowl; season with salt and pepper.
  4. Pat panko mixture onto breasts.
  5. Roast chicken until crumbs begin to turn golden, about 10 minutes.
  6. Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper.
  7. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.
  8. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

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