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Bon Appétit

Parmesan Chicken with Caesar Roasted Romaine

By Rozanne Gold

4.6

(50)

Image may contain Plant Food and Vegetable
Photo by Romulo Yanes

The heat chars the edges of the romaine leaves and softens the inner layers.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 4 servings

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
Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.

Preparation

  1. Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 361 calories
17 g fat
6 g carbohydrates
#### Nutritional analysis provided by Bon Appétit
TagsChicken BreastChickenPoultryParmesanCheeseDairyPecorinoParsleyHerbs & SpicesGarlicRoot VegetableVegetableRomaineLettuceLeafy GreensAnchovyFishSeafoodAsiagoMainDinnerNut FreeEasyWeeknight MealsQuickRoastBon Appétit

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