Parmesan Chicken with Caesar Roasted Romaine
A delicious fusion of crispy parmesan-crusted chicken breasts paired with roasted romaine hearts in a Caesar-style preparation. The dish combines crunchy panko breadcrumbs, savory cheese, and classic Caesar elements like anchovies and fresh lemon.
Ingredients
- •4 piece 7-ounce skinless, boneless chicken breasts
- •1 to taste Kosher salt, freshly ground pepper
- •½ cup grated Parmesan, Pecorino, or Asiago cheese
- •½ cup panko
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons chopped flat-leaf parsley
- •2 cloves garlic
- •2 hearts romaine lettuce
- •4 fillets anchovy fillets
- •1 whole lemon
- •Ingredient info
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
