Friday, March 1, 2013

One Pan Chicken & Roasted Romaine

One Pan Chicken & Roasted Romaine


  • 4 skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 3/4 c. Parmesan Cheese, divided
  • 3/4 c. Panko (Japanese Breadcrumbs)
  • 4 T Extra Virgin Olive Oil, divided
  • 2 T chopped flat leaf parsley
  • 3 Garlic Cloves, grated, divided
  • 2 Large Hearts of Romaine, halved lengthwise
  • 1 Lemon, cut into 8 wedges
  • 1 baguette, sliced into crostini
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

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