Parmesan Chicken with Caesar Roasted Romaine

cheese chicken leafy green roast quick & easy low cal dinner parmesan lettuce bon appétit sugar conscious

Rozanne Gold

Makes 4 servings

Source

Ingredients

4 7-ounce skinless, boneless chicken breasts

Kosher salt, freshly ground pepper

1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)

1/2 cup panko (Japanese breadcrumbs)

3 tablespoons extra-virgin olive 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

Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.

Method

Preheat oven to 450°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 baking sheet from oven; place romaine right 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.