Christine Couvelier's Parmesan Chicken with Grilled Romaine

This is a recipe that I turn to in any season, for a great-tasting and quick dinner. ~ Christine

 Ingredients:

* 1/2 cup grated cheese - I use Parmesan most often, but will add Pecorino Romano if I have it in the fridge

* 3/4 cup panko breadcrumbs

* 2 cloves garlic, finely chopped

* 2 tablespoons olive oil

* 2 tablespoons chopped fresh basil

* 2 tablespoons chopped fresh parsley

* salt and pepper

* 4 boneless, skinless chicken breasts

* 1 large head of romaine lettuce, outer leaves removed and cut into 4 quarters

* 2 tablespoons olive oil

* 2 lemons

 Method:

Preheat oven to 425 F.

In a small bowl, combine the cheese, panko breadcrumbs, garlic, olive oil, basil, parsley and salt and pepper. Mix well.

Place chicken breasts on baking sheet. Press approximately 3/4 of the cheese and breadcrumbs mixture onto the chicken. Place baking sheet in oven & roast for 15 minutes.

Remove from oven. Place the romaine quarters around the chicken. Sprinkle the remaining cheese and breadcrumbs mixture over the romaine, then drizzle the olive oil over the chicken and romaine. Return the baking sheet to the oven.

Roast for an additional 10 minutes until chicken is cooked, the cheese and breadcrumbs mixture is golden and the romaine is roasted and browned.

Remove from oven and let rest 5 minutes before serving.

Place on serving plates – spritz with a bit of lemon juice & place extra lemon wedges on plates.

Enjoy!

Christine Couvelier is the founder of Culinary Concierge .