Sheet Pan Caesar Salad

A new twist on Caesar salad and only one pan to clean!
Dish Type: Lifestyle:

Servings
4

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 (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

Instructions

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 with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove.

Season with salt and pepper.

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; garnish with lemon wedges for squeezing over.