Friday, April 20, 2012

Parmesan Chicken with Caesar Roasted Romaine

Feels like a cheat but it is healthy !!!!


4   6 to 8 ounce skinless, boneless chicken breasts
Dash of sea salt
1/2 cup grated Parmesan cheese
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
4 anchovy fillets packed in oil, drained, chopped (optional - I leave this out)
1 lemon, cut into 8 wedges


Preheat oven to 450°.  Line a baking sheet with foil.  Season chicken with salt and place on sheet.  Combine cheese, 2 Tbsp. oil, parsley, one garlic clove and a dash of sea salt in a medium bowl.  Roll cheese mixture onto breasts.  Roast chicken until it turn golden brown, which takes about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining chopped garlic clove.  Season with sea salt.  Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.  Divide among plates.  Top lettuce with anchovies (if you are using); garnish with lemon wedges for squeezing over.


Adapted from Bon Apetit

Stay Tuned………

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