In the end, I posted this recipe mostly because the picture turned out pretty good. The meal itself is a little fussy, and didn’t make a result worthy of the fussiness. I’ll take what I learned and roll it into a new recipe in the future.
0 hours, 10 minutes
0 hours, 25 minutes
- 4 skinless, boneless chicken breasts, about 7 ounces each
- Kosher salt
- Fresh pepper
- 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
- 1/2 cup panko Japanese bread crumbs
- 3 Tablespoons olive oil, divided
- 2 Tablespoons chopped flat-leaf parsley
- 2 cloves garlic, minced
- 4 large heads romaine lettuce, halved lengthwise
- 4 anchovy fillets packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
- Preheat oven to 450°F. 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 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
- Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine roast right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.