Parmesan Chicken with Caesar Roasted Romaine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The heat chars the edges of the romaine leaves and softens the inner layers. 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 |
Directions:
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.
2. 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 roast 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.
3. Per serving: 361 calories, 17 g fat, 6 g carbohydrates Nutritional analysis provided by Bon Appétit
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