Parmesan chicken with caesar roasted romaine
Indulge in the ultimate comfort food with this Parmesan Chicken with Caesar Roasted Romaine recipe. Succulent 28 oz chicken breasts seasoned with a dash of salt and pepper, crusted in finely grated Parmesan cheese and bread crumbs, then pan-fried to golden perfection in rich olive oil. Served alongside crisp romaine lettuce roasted to tender delight, tossed with zesty lemon, garlic, fresh parsley, and savory anchovies. A mouthwatering meal that's easy to prepare, yet sophisticated enough for any special occasion.
- 24 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Parmesan chicken with Caesar roasted romaine is a delightful and flavorful dish that combines tender, seasoned chicken breasts with the crisp, savory goodness of roasted romaine lettuce. This recipe is perfect for a weeknight dinner or a special gathering, bringing together the classic flavors of Caesar salad in a warm and satisfying way. By using simple ingredients like chicken, parmesan cheese, and fresh lettuce, you can create a meal that is both delicious and nutritious.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with a dash of salt and black pepper.
- Chop parsley, mince garlic, and finely chop anchovies. Set aside.
- In a shallow dish, combine the grated Parmesan cheese and bread crumbs.
- Dredge each chicken breast in the Parmesan and bread crumb mixture, pressing lightly to ensure the coating sticks.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Add the breaded chicken breasts to the skillet and cook on each side for 3-4 minutes, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Cut the lettuce head in half lengthwise, keeping the core intact to hold the leaves together.
- Place the lettuce halves on a baking sheet, cut side up.
- In a small bowl, combine the remaining 1 tablespoon of olive oil, chopped anchovies, minced garlic, chopped parsley, and juice of the lemon.
- Drizzle the Caesar dressing evenly over the Romaine lettuce halves.
- Place the baking sheet in the oven and roast for 8-10 minutes, or until the lettuce is slightly charred and wilted.
- Remove the chicken and the roasted Romaine from the oven.
- Place a portion of chicken and one half of the roasted Romaine on each plate.
- Optionally, sprinkle additional grated Parmesan and a squeeze of fresh lemon juice over the dish for extra flavor.
Tips:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Salt and pepper the chicken generously before coating it in the parmesan and bread crumb mixture to enhance flavor.
- Use fresh parmesan cheese and freshly grated bread crumbs for the best taste.
- Minced garlic can be substituted with garlic powder for a quicker prep time.
- Drizzle the oil evenly over the lettuce to achieve a consistent roast.
- Monitor the anchovies closely to prevent them from burning, as they cook quickly.
- Squeeze fresh lemon juice over the finished dish to add a burst of citrus flavor.
Parmesan chicken with Caesar roasted romaine is a versatile and easy-to-make recipe that is sure to please any crowd. By following these simple tips and using fresh, quality ingredients, you can enjoy a delicious, home-cooked meal that brings together the best elements of Caesar salad and hearty, flavorful chicken. Serve this dish as a standout main course and savor the harmonious blend of textures and flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 390kcal | 15% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 3.51g | 9% |
| Sugar 2.77g | 3% |
| Fat | |
| Fat 20g | 24% |
| Saturated 4.55g | 15% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 630ug | 70% |
| Choline 200mg | 36% |
| Vitamin B1 0.45mg | 38% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 22mg | 138% |
| Vitamin B6 1.83mg | 108% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 30mg | 35% |
| Vitamin E 1.81mg | 12% |
| Vitamin K 230ug | 192% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 3.42mg | 31% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 580mg | 47% |
| Potassium, K 1110mg | 33% |
| Selenium, Se 60ug | 106% |
| Sodium, Na 720mg | 48% |
| Zinc, Zn 2.51mg | 23% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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