Parmesan Chicken With Caesar-Roasted Romaine - cooking recipe

Ingredients

4 chicken breast halves
salt and pepper, to taste
1/2 cup parmesan cheese, grated
1/2 cup panko breadcrumbs
3 tablespoons olive oil, divided
2 tablespoons flat leaf parsley, chopped
4 garlic cloves, chopped, divided
2 heads romaine lettuce, halved lengthwise
4 -8 anchovy fillets, drained & chopped
2 tablespoons capers, drained (optional)
1 lemon, cut into 8 wedges

Preparation

Preheat oven to 450\u00b0.
Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and half of the garlic in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 15 minutes.
Remove sheet from oven; place romaine around chicken. Drizzle romaine with 1 tablespoons oil and sprinkle with remaining garlic. Season with salt and pepper. Roast until chicken is cooked through and lettuce is soft & browned at edges, about 5 minutes.
Divide among plates. Top lettuce with anchovies and capers; garnish with lemon wedges for squeezing over.