Parmesan Chicken with Roasted Romaine

Active time: 10 minutes
Total time: 20 minutes

The heat chars the edges of the romaine leaves and softens the inner layers.


  • 3-4 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 tsp)
  • 1 large heart of romaine, halved lengthwise (or 2 small)
  • sun dried tomatoes


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, but save some to top the romaine. Roast chicken until crumbs begin to turn golden, about 7 minutes.

Drizzle romaine with 1 tablespoon oil and sprinkle with remaining panko mixture. Season with additional salt and pepper (optional). Remove sheet from oven; place romaine right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 8 minutes. Top lettuce with sun dried tomatoes when there is a minute left

Serve with your dressing of choice. I recommend a citrus vinaigrette. This is one we came up with:

  • ¼ cup olive oil
  • ⅓ cup fresh orange juice (2 oranges)
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon
  • ¼ tsp oregano
  • ¼ tsp ground pepper

Inspired by: this recipe

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