Parmesan Chicken with Caesar Roasted Romaine
from https://www.bonappetit.com/

Parmesan Chicken with Caesar Roasted Romaine

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine.

FMM: This is a great recipe and is quick to make. I did change it a bit. I started the oven at 400 degrees, put the chicken in, but after 15 minutes turned it down to 350 degree. The chicken breasts we had were quite large and the breading was getting brown but the breasts were not. We baked the breasts about 35 - 40 before adding the Romaine. I turned the oven back up to 400 degrees at this point and baked both the chicken and Romaine for about 7 or 8 minutes more. The chicken was cooked by then, the breading was brown, and the Romaine was starting to brown. I made an anchovy dressing to brush on the Romaine while baking instead of serving whole anchovies on top after it came out of the oven - recipe is below.

4 7-ounce skinless, boneless chicken breasts
Kosher salt, freshly ground pepper
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

Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. 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.

[I'm not fond of whole anchovy filets so Brian and I made an anchovy dressing to brush the Romaine with. Mix 4 anchovy filets, 1/4 cup olive oil, 2 - 3 tablespoons lemon juice, and 1 crushed garlic clove. Brush the Romaine with this before baking.]

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine 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.