Parmesan Chicken With Caesar-Roasted Romaine

rpgaymer's Note:

This recipe is from bonappetit.com, and it's a great healthy twist on my favorite salad- Chicken Caesar. It also looks great on the plate. I add capers to this, but it's not part of the original recipe.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 chicken breast halves
• salt and pepper, to taste
• 1/2 cup parmesan cheese, grated
• 1/2 cup panko
• 3 tablespoons olive oil, divided
• 2 tablespoons flat leaf parsley, chopped
• 4 garlic cloves, chopped, divided
• 2 heads romaine lettuce, halved lengthwise
• 4 -8 anchovy fillets, drained & chopped
• 2 tablespoons capers, drained (optional)
• 1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 450°.
2. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and half of the garlic in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 15 minutes.
3. Remove sheet from oven; place romaine around chicken. Drizzle romaine with 1 tablespoons oil and sprinkle with remaining garlic. Season with salt and pepper. Roast until chicken is cooked through and lettuce is soft & browned at edges, about 5 minutes.
4. Divide among plates. Top lettuce with anchovies and capers; garnish with lemon wedges for squeezing over.