Sheet Pan Caesar Salad
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
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.