What you need:
- 1 lb. chicken tenderloins
- Salt and pepper, to taste
- 1/2 cup shredded Parmesan
- 1/2 cup Panko bread crumbs
- 3 Tbsp. olive oil, divided
- 1 Tbsp. dried parsley
- 2 cloves minced garlic, divided
- Worcestershire sauce, to taste
- 2 large hearts romaine, halved lengthwise
- 1 lemon, cut into 8 wedges
Directions:
- Season chicken with salt and pepper. Place on a lined baking sheet that has been lightly greased with nonstick spray.
- Combine Parmesan, panko, 2 Tbsp. oil, parsley, and 1 clove minced garlic in a medium bowl. Add salt and pepper to taste.
- Pat panko mixture onto each piece of chicken.
- Bake chicken in a preheated 450 degree oven for 10 minutes or until it begins to turn golden.
- In a small bowl, combine remaining 1 Tbsp. oil with 1 clove minced garlic and a little bit of Worcestershire (about 1/2 to 1 tsp.).
- Place romaine around chicken on baking sheet and drizzle with oil mixture.
- Roast for about 5 more minutes or until lettuce has browned on the edges and chicken has cooked through.
- Serve with a squeeze of lemon over the top.
Recipe slightly adapted from Flying on Jess Fuel
Posted on Fantastical Sharing of Recipes