Monday, January 27, 2014

Parmesan Chicken with Caesar Roasted Romaine

We love a simple Caesar salad. Whether it's alongside a grilled ribeye or my homemade pizza, it's always a favorite. This recipe is a surprising twist on a chicken Caesar salad. Romaine hearts are drizzled with a little olive oil, sprinkled with salt and pepper and then roasted for a quick 5 minutes. Easy parmesan chicken finished with a squeeze of fresh lemon is the perfect protein match.

I halved this recipe from Bon Appetit and it was perfect as a dinner for two. Swap out panko for almond meal to make this Paleo friendly.

...And if you're counting, this is salad number TWELVE. Enjoy!

Parmesan Chicken with Caesar Roasted Romaine
recipe from Bon Appetit

2 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
1/4 cup grated Pecorino Romano or Parmesan cheese
1/4 cup panko breadcrumbs (or almond meal)
3 Tbsp. extra virgin olive oil, divided (Pour Olive's Gremolata is a good choice!)
2 Tbsp. flat leaf parsley, chopped
2 garlic cloves, chopped and divided
1 heart of romaine, sliced lengthwise
2 anchovy filets (optional)
2 lemon wedges

Preheat oven to 450 degrees. Line a baking sheet with foil or parchment paper.

In a small bowl, combine cheese, panko, 2 Tbsp. of the olive oil, parsley, half of the chopped garlic and salt and pepper. Season chicken with salt and pepper and top with panko mixture. Roast chicken until topping becomes golden, about 10-15 minutes. (the thicker your chicken breasts are, the longer you will need to roast) 

When the chicken is just about done, remove sheet from the oven and place romaine around the chicken.  Drizzle romaine with the remaining olive oil, sprinkle a little salt and pepper and the other half of the chopped garlic. Roast for no longer than 5 minutes.

Serve with a lemon wedge and an anchovy if you like!

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