Parmesan Chicken with Caesar Roasted Cos

Ingredients for Parmesan Chicken with Caesar Roasted Cos

• 110g skinless, boneless chicken breasts

• Kosher salt, freshly ground pepper

• 60g grated Parmesan, Pecorino, or Asiago cheese (about 45g )

• 60g panko (Japanese breadcrumbs)

• 45ml extra-virgin olive oil, divided

• 2 tablespoons chopped flat-leaf parsley

• 2 garlic cloves, chopped, divided

• 2 large hearts of cos, halved lengthwise

• 4 anchovy fillets packed in oil, drained, chopped

• 1 lemon, cut into 8 wedges

• Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.

Preheat oven to 232°C. 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 cos with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove baking sheet from oven; place cos right 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.