Parmesan Chicken with Caesar Roasted Romaine

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  28 oz or 794g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parsley

  Raw

  2 tbsp or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

• Anchovy

  Fish, european, canned in oil, drained solids

  4 anchovies or 16g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

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.
2. Combine cheese, bread crumbs, two-thirds of the oil, parsley, and half of the garlic in a medium bowl; season with salt and pepper. Pat bread crumbs mixture onto breasts. Roast until crumbs begin to turn golden, about 10-15 minutes.
3. Drizzle romaine with remaining oil and sprinkle remaining garlic over top. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and no longer pink and lettuce is browned at edges, about 5 minutes.
4. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

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