Ingredients for Parmesan Chicken With Caesar Roasted Romaine
- Chicken Breast Halves
- Salt and pepper to taste
- Parmesan Cheese
- Panko Breadcrumbs
- Olive Oil
- Flat Leaf Parsley
- Garlic Cloves
- Romaine Lettuce
- Anchovy Fillets
- 1 tablespoon capers (optional)
- Lemon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Parmesan Chicken With Caesar Roasted Romaine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Parmesan Chicken With Caesar Roasted Romaine
- Preheat oven to 450°F (232°C). Line a large rimmed baking sheet with foil.
- Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) generously with salt and pepper.
- Place chicken breasts on the prepared baking sheet.
- In a medium bowl, combine 1/2 cup grated Parmesan cheese, 1/2 cup panko bread crumbs, 2 tablespoons olive oil, 1 tablespoon chopped fresh parsley, and 1 clove minced garlic.
- Season the panko mixture with salt and pepper to taste.
- Pat the panko mixture evenly onto both sides of the chicken breasts.
- Roast chicken for 15 minutes, or until the crumbs begin to turn golden brown.
- Remove the baking sheet from the oven. Arrange 1 head of romaine lettuce, cut into quarters, around the chicken breasts.
- Drizzle romaine with 1 tablespoon olive oil and sprinkle with 1 clove minced garlic.
- Season romaine with salt and pepper.
- Return the baking sheet to the oven and roast for another 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the lettuce is softened and slightly browned at the edges.
- Divide the chicken and roasted romaine among plates.
- Top with 1 tablespoon of capers (optional) and 1-2 anchovy fillets per serving.
- Garnish with lemon wedges for squeezing over. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
20g
Fat
29g
Carbs
7g
