Parmesan chicken with roasted romaine lettuce

Main Dish
4 servings
10 min
15 min
Very Easy
This roasted chicken is a great low-fat and healthy alternative to fried chicken. Topped with panko and Parmesan cheese and seasoned with fresh garlic, this recipe will become a favorite in your kitchen.

Inspired by "Bon Appetit" from March 2012.


Number of serving: 4
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


  • 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.


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