Parmesan Chicken with Caesar Roasted Romaine

Fast, Easy, Fresh! The heat chars the edges of the romaine leaves and softens the inner layers.
(4 servings)

4 7 oz. skinless, boneless chicken breasts (or thighs*)
Kosher salt
Freshly ground pepper
1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1&1/2 oz.)
1/2 cup Panko bread crumbs
3 T. EVOO
2 T. chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained and chopped
1 lemon cup into 8 wedges

Preheat oven to 450. Line a rimmed baking sheet with foil. Season chicken with S&P; place on prepared sheet. Combine cheese, panko, 2 T. oil, parsley, and 1 garlic clove in a med. bowl; season with S&P. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 mins. Drizzle romaine with 1 T. oil and sprinkle with remaining 1 chopped garlic clove. Season with S&P. Remove sheet from oven; place romaine around chicken. Roast until chicken is cook through and lettuce is browned at edges, about 5 mins. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

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