As not to be too much of a tease, I will start right off by saying, I was right. It was terribly delicious. A simple sub-in of 1 tablespoon herbs de Provence and bam. Exactly what I expected. What I did not expect was to be so utterly enthralled by the player occupying the other half of my cookie sheet.
And it was good. Crunchy, flavorful, so simple to make. Even after heating up my leftovers the next day for lunch, a task I was sure would yield soggy lettuce leaves amidst my chicken and potatoes, I remained pleasantly surprised. It still had some crisp, some crunch to it. It was shockingly exciting. I never would have guessed that throwing romaine hearts in the oven would get me so excited, so pumped, but here we are. I have gone and spent the majority of this post raving about lettuce. Who would have known?
Parmesan Chicken with Roasted Romaine Hearts
Adapted from Bon Appetit March 2012
My grocery store had skinless chicken breasts on sale cheap, but they were not boneless. A fact I did not discover until I was home and about ready to pat some topping on them. They worked, but required additional cooking time. Boneless would work much better and would probably let you eat leftovers at work a bit more civilized. I listed BA's cooking time, because mine was thrown off by the bone-in breasts. If you don't have herbs de Provence, any dried spice would do nicely... rosemary, oregano, whatever you got hanging out in your spice cabinet.
salt and pepper to season
1 1/2 oz (~1/2 c.) grated Parmesan cheese
1/2 c. panko breadcrumbs
3 Tbsp. extra virgin olive oil, divided
1 Tbsp. herbs de Provence
2 garlic cloves, minced, divided
2 large romaine hearts
Preheat oven to 450. Line large rimmed baking sheet with aluminum foil. Season chicken breasts thoroughly on both sides with salt and pepper. Place on baking sheet.
In small bowl, combine Parmesan cheese, panko, 2 tablespoons olive oil, herbs and 1 garlic cloves. Mix to combine, seasoning with salt and pepper as needed. Pat mixture onto top side of chicken breasts. Put chicken in oven and bake until topping begins to turn golden, about 10 minutes.
Halve romaine hearts length wise. Season with salt and pepper and drizzle evenly with remaining tablespoon of olive oil. Sprinkle with remaining clove of minced garlic. Remove chicken from oven (once breadcrumb mixture has turned golden). Add romaine halves to sheet and return to oven. Continue to roast until chicken is thoroughly cooked and romaine had browned around the edges, about 5 minutes more. Enjoy!