Parmesan Chicken with Roasted Caesar Romaine

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:

    1. Season chicken with salt and pepper. Place on a lined baking sheet that has been lightly greased with nonstick spray.
    2. Combine Parmesan, panko, 2 Tbsp. oil, parsley, and 1 clove minced garlic in a medium bowl. Add salt and pepper to taste.
    3. Pat panko mixture onto each piece of chicken.
    4. Bake chicken in a preheated 450 degree oven for 10 minutes or until it begins to turn golden.
    5. 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.).
    6. Place romaine around chicken on baking sheet and drizzle with oil mixture.
    7. Roast for about 5 more minutes or until lettuce has browned on the edges and chicken has cooked through.
    8. Serve with a squeeze of lemon over the top.

Recipe slightly adapted from Flying on Jess Fuel

Posted on Fantastical Sharing of Recipes