4 Servings 20 min Cook
28 Oz Chicken Breast
1 Dash Salt
1 Dash Pepper
1 1/2 Oz Parmesan Cheese
1/2 Cup Bread Crumbs
3 Tbsp Olive Oil
2 Tbsp Parsley
2 Cloves, minced Garlic
1 Head Lettuce
1 Oz Anchovy
1 Fruit without seeds Lemons
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.
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.
Divide among plates.
Top lettuce with anchovies; garnish with lemon wedges for squeezing over.
Recipe inspired by: http://www.
bonappetit.
com/recipe/parmesan-chicken-with-caesar-roasted-romaine?mbid=nl_005_02232016_Daily&CNDID=24334425
