Ingredients:
4 ~7-ounce skinless, boneless chicken breasts
Kosher salt, freshly ground pepper
1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
1/2 cup panko
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley (or dried parsley or italian seasoning)
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
1 lemon, cut into 8 wedges
Preparation:
Preheat oven to 450°. 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. Roast chicken until crumbs begin to turn golden, about 10 minutes.Drizzle romaine generously with 1 Tbsp. oil+ and sprinkle with remaining 1 chopped garlic clove. Heavily season with salt and pepper, getting in between leaves where possible. Remove sheet from oven; place romaine around or on chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with additional grated parmesan and garnish with lemon wedges for squeezing over both chicken and lettuce.
(adapted from bonappetit.com)
