1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces) Read More http-//www.bona
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
1 lemon, cut into 8 wedges
Instructions
Preheat oven to 450°. 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 minutes.
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 lettuce is browned at edges, about 5
minutes. Divide among plates. Top lettuce with
anchovies; garnish with lemon wedges for squeezing
over.
Originally Submitted
8/9/2013
0 Out of 5 from
0 reviews
You can add this Parmesan Chicken with Caesar Roasted Romaine recipe to your own private DesktopCookbook.
