I pulled this recipe out of Bon Appetit and loved how simple it was and how LITTLE washing up there was – my kind of recipe!!
Sheet Pan Parmesan Chicken with Caesar Roasted Romaine
4 7 oz. skinless, boneless chicken breasts
1/2 c. grated Parmesan cheese
1/2 c. panko
3 T. extra virgin olive oil
2 T. 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 the oven to 450
Line a large rimmed baking sheet with foil.
Season chicken w/ S&P and place on pan
Combine cheese, panko, 2 T. oil, parsley, and 1 garlic clove in a medium bowl – season with S&P
Pat panko mixture onto breasts.
Roast chicken until crumbs begin to turn golden, about 10 minutes.
Drizzle romaine with 1 T. oil and sprinkle with remaining 1 chopped garlic clove. Season w/S&P.
Remove sheet from oven; place romain around chicken.
Roast until chicken is cooked through and the lettuce is browned at edges, about 5 minutes.
Divide among plates.
Top lettuce with anchovies; garnish with lemon wedges for squeezing over.