I love romaine! It’s way tastier and more nutritious than iceberg and holds up better than delicate leaf lettuces. It has always been my favorite for Caesar Salad, but these days chefs and home cooks are grilling and roasting it for added flavor. This recipe gives a great new twist on a classic salad with healthy greens and lean protein for a complete meal.
Parmesan Chicken with Caesar Roasted Romaine
from Rozanne Gold for Bon Apetit
- 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 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
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, breadcrumbs, 2 tablespoons oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast the 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.
*Cook’s Note: Not everyone is a fan of anchovies. I love the flavor, but not the texture. If you’re like me, you might want to cut your lemon in half and squeeze the juice into a small bowl. Whisk in a squirt (or as much as you like) of anchovy paste and drizzle the mixture over your roasted lettuce. You could leave the anchovy out altogether, but then you’d lose a lot of flavor.