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Parmesan Chicken with Caesar Roasted Romaine

Parmesan Chicken with Caesar Roasted Romaine Recipe

  • 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 (Japanese breadcrumbs)
  • 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
  • 1 lemon, cut into 8 wedges
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