Parmesan Chicken with Caesar Roasted Romaine

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A while back, Bon Appétit posted an article called, “27 Recipes for Boneless, Skinless Chicken Breasts That Are NOT Boring“.

The description said, “chicken breasts may be everyone’s go-to lean protein—but, man, can it be BORING. Too often it’s an overcooked afterthought, sautéed and tossed into pasta or tumbled over some greens. Nobody likes dry, flavorless chicken, even if it is healthier than, say, luscious, drool-inducing pork belly.

But we say: No more! WE WILL NOT PUT UP WITH BORING BREASTS! That’s why we’re presenting 27 of our best, most enthralling chicken-breast recipes—from a hearty Moroccan stew to a rich roulade to a light chicken salad—each of which will take your healthy chicken routine from drab to fab.”

Okay.  I’m curious. So I scrolled through the slide show and found a bunch that looked good (including Chicken w/Herb-Roasted Tomatoes & Pan Sauce, Chicken Breast Dijon, Chicken w/Salsa Verde and Chicken, Asparagus & Wild Mushroom Stir Fry), but the one that really tempted me was the very first photo…Parmesan Chicken with Caesar Roasted Romaine, so I printed out the recipe and added it to the ever-expanding recipes-I-must-try pile.

Then a few weeks later, we’re having the “what shall we have for dinner?” conversation and I remembered the chicken.  Pulled out the recipe.  AND had all the ingredients on hand.  Perfect.

Not only was it super duper easy, but it was really delicious too.  I honestly couldn’t believe how moist the chicken stayed.  And I loved the roasted romaine.

The only thing I changed was that I had some homemade Caesar salad dressing in the fridge, so I used that for drizzling on the romaine before roasting and drizzled a little more on just before serving.

Parmesan Chicken with Caesar Roasted Romaine


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 (optional)

1 lemon, cut into 8 wedges

Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.


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 (if using); garnish with lemon wedges for squeezing over.