whatzup Dining In: Chicken & Roasted Romaine

Chicken & Romaine

In last week’s issue of whatzup, I wrote about a traditional recipe with an upscale twist. Read the article on whatzup’s website.


  • 4 7 oz. skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup grated Parmesan cheese
  • 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
  • Caesar dressing
  • 1 lemon, cut into 8 wedges


Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons 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 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine roast right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with dressing; garnish with lemon wedges.


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