Parmesan Chicken With Caesar-Roasted Romaine |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from , and it's a great healthy twist on my favorite salad- Chicken Caesar. It also looks great on the plate. I add capers to this, but it's not part of the original recipe. Ingredients:
4 chicken breast halves |
salt and pepper, to taste |
1/2 cup parmesan cheese, grated |
1/2 cup panko breadcrumbs |
3 tablespoons olive oil, divided |
2 tablespoons flat leaf parsley, chopped |
4 garlic cloves, chopped, divided |
2 heads romaine lettuce, halved lengthwise |
4 -8 anchovy fillets, drained & chopped |
2 tablespoons capers, drained (optional) |
1 lemon, cut into 8 wedges |
Directions:
1. Preheat oven to 450°.
2. 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 half of the garlic in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 15 minutes.
3. Remove sheet from oven; place romaine around chicken. Drizzle romaine with 1 tablespoons oil and sprinkle with remaining garlic. Season with salt and pepper. Roast until chicken is cooked through and lettuce is soft & browned at edges, about 5 minutes.
4. Divide among plates. Top lettuce with anchovies and capers; garnish with lemon wedges for squeezing over.
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