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Ingredients
- 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
- Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.
Details
Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 450°F. 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 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.
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