Name: Parmesan chicken with roasted romaine lettuce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: 4 (7 ounce) skinless, boneless chicken breasts; Salt and freshly ground pepper; 1/2 cup Parmesan cheese; 1/2 cup panko (Japanese breadcrumbs); 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh flat-leaf parsley; 2 garlic cloves, chopped; 2 large hearts of romaine lettuce, halved lengthwise; 4 anchovy fillets, chopped; 1 lemon, cut into wedges

Ingredients

4 (7 ounce) skinless, boneless chicken breasts
Salt and freshly ground pepper
1/2 cup Parmesan cheese
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, chopped
2 large hearts of romaine lettuce, halved lengthwise
4 anchovy fillets, chopped
1 lemon, cut into wedges

Preparation

Preparation10 min

Cook time15 min

Preheat oven to 450°F.

Line a large cookie sheet with heavy duty aluminum foil. Season chicken breast with salt and black pepper, place on prepared sheet.

In a small bowl, mix together breadcrumbs, Parmesan cheese, 2 tablespoons of olive oil, parsley, and 1 chopped garlic clove.
Place panko mixture onto chicken, and pat lightly. Roast chicken for about 10 minutes, until crumbs turn golden brown.
Drizzle romaine with 1 tablespoon of olive oil, sprinkle with the chopped garlic clove, and season with salt and pepper. Remove sheet from oven, and place romaine halves around chicken. Roast another 5 minutes, until chicken is done, and lettuce is lightly brown on the edges. Top lettuce with chopped anchovies, if desired.
Serve roasted chicken breast and romaine lettuce with lemon wedges to enhance the taste. This is a truly excellent dish, super-fast and healthy. I know you will enjoy it.