Parmesan Chicken with Caesar Roasted Romaine
2 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
~1/3 cup grated Parmesan cheese
~1/3 cup panko or Japanese breadcrumbs
1 tablespoon extra virgin olive oil
small handful Italian parsley, chopped
2 garlic cloves, peeled, cored and pressed-separately
1 large heart of romaine, halved lengthwise
1 teaspoon anchovy paste
juice of 1/2 lemon
Preheat oven to 425°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, drizzle of oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat 1/2 panko mixture onto one side of the breasts. Roast chicken until crumbs begin to turn golden, about 6 minutes. Turn breasts over and press remaining panko mixture onto the other side.
Mix together remaining olive oil, garlic clove and anchovy paste. Drizzle it over the romaine. Season with salt and pepper. Place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 6 minutes. Remove from the oven and sprinkle alittle cheese on the lettuce.
This was a fun, quick and easy dish and the roasted romaine was definitely different. Mike and I both really enjoyed this. The chicken was really delicious and the romaine was very good. This was a wonderfully simple meal that's a great mid week meal or anytime you want something quick, easy and satisfying. Enjoy!