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