Feels like a cheat but it is healthy !!!!
Ingredients:
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
Preparation:
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.
Delicious!
Adapted from Bon Apetit
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