um, this is my new favorite chicky chicky parm parm recipe.
honestly, super easy, delicious and fresh.
definitely going to be one of my go-tos!
there is just something perfect about the
panko-parmesan crunch on the chicken,
the tang of the caesar, the crunch of the romaine,
the freshness of some squeezed lemon. YUM.
4 7-ounce skinless, boneless chicken breasts
kosher salt, freshly ground pepper
1/2 cup grated Parmesan, Pecorino, or Asiago cheese
1/2 cup panko
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
caesar salad dressing
1 lemon, cut into 8 wedges
(recipe by bon appetit with some small tweaks)
1. preheat oven to 450°.
2. line a large rimmed baking sheet with foil.
season chicken with salt and pepper; place on prepared sheet.
combine cheese, panko, 2 Tbsp. oil, parsley,
and 1 garlic clove in a medium bowl; season with salt and pepper.
pat panko mixture onto breasts.
3. roast chicken until crumbs begin to turn golden, about 10 minutes.
4. drizzle romaine with 1 Tbsp. oil and sprinkle
with remaining 1 chopped garlic clove. season with salt and pepper.
remove sheet from oven; place romaine around chicken.
5. roast until chicken is cooked through and
lettuce is browned at edges, about 5 minutes.
divide among plates. drizzle lettuce with caesar;
garnish with lemon wedges for squeezing over.
honestly, this chicken was the best i'd had/made in a long time.
so juicy and delicious!
i think i would have cut a few minutes off
the cook time for my romaine though.
maybe about 3 minutes next time!