Parmesan Chicken with Caesar Romaine
Recipe by Chef Michael Rooney
This is an easy but tasty meal. The heat chars the edges of the romaine leaves and softens the inner layers. You can also char your romaine leaves on an outdoor grill.
4 7-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper to taste
1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
1/2 cup panko (Japanese breadcrumbs)*
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained, chopped
1 lemon, cut into 8 wedges
*Panko is available in the Asian foods section of most supermarkets and at Asian markets.
- Preheat oven to 450°F and line a large rimmed baking sheet with foil. Season the chicken with salt and pepper; place on prepared sheet.
- Combine cheese, panko, 2 tablespoons 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 minutes.
- Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper.
- Remove sheet from oven; place romaine roast right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.
- Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over the salad.
Suggested wine pairings: Chardonnay, Viognier