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

  Hard

  1 ½ oz or 43g

• 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

  1 head or 626g

• Anchovy

  Fish, european, raw

  1 oz or 28g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tbsp 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 10-15 minutes.
2. Drizzle romaine with 1 tbsp oil and sprinkle with remaining 1 chopped garlic clove. 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.
3. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.
4. Recipe inspired by: http://www.bonappetit.com/recipe/parmesan-chicken-with-caesar-roasted-romaine?mbid=nl_005_02232016_Daily&CNDID=24334425

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