Parmesan Chicken with Caesar Roasted Romaine
from Rozanne Gold for Bon Apetit
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 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:
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, breadcrumbs, 2 tablespoons oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast the 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.
*Cook’s Note: Not everyone is a fan of anchovies. I love the flavor, but not the texture. If you’re like me, you might want to cut your lemon in half and squeeze the juice into a small bowl. Whisk in a squirt (or as much as you like) of anchovy paste and drizzle the mixture over your roasted lettuce. You could leave the anchovy out altogether, but then you’d lose a lot of flavor.
