Parmesan chicken with roasted romaine lettuce

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

• 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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