Sheet Pan Parmesan Chicken w. Caesar Roasted Romaine

April 16, 2013

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.


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