Parmesan Chicken With Caesar Roasted Romaine Recipes

PARMESAN CHICKEN WITH CAESAR ROASTED ROMAINE

Parmesan Chicken with Caesar Roasted Romaine image

Provided by Rozanne Gold

Categories Cheese Chicken Leafy Green Roast Quick & Easy Low Cal Dinner Parmesan Lettuce Bon Appétit Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 11

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.

Steps:

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 baking sheet from oven; place romaine 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.

PARMESAN CHICKEN WITH CAESAR-ROASTED ROMAINE

Parmesan Chicken With Caesar-Roasted Romaine image

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.

Provided by rpgaymer

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breast halves
salt and pepper, to taste
1/2 cup parmesan cheese, grated
1/2 cup panko breadcrumbs
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

Steps:

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 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.
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.
Divide among plates. Top lettuce with anchovies and capers; garnish with lemon wedges for squeezing over.

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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.
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