Chick'N Caesar

I'm pretty much always craving a caesar salad. There's something about that creamy, salty, crunchy salad that makes me go ga-ga. Have it as a starter, have it as a meal, have it in a wrap- I'm in. My new thing lately has been attempting to perfect the home made caesar dressing. And I think I've almost got there. 

I made this Panko Parmesan Chicken with Caesar Roasted Romaine the other night and it was an easy peasy meal to whip up after work. The chicken roasts at a super high temperature so it cooked quickly. I threw a couple of the romaine halves into the oven for a few minutes to get a different texture on the lettuce (some warm and soft, some with a nice crunch). While everything was in the oven I whipped up a caesar dressing- anchovies, raw egg yolk- the whole shebang!

 And let me tell you, this chicken was incredible! It had so much flavour and a really nice crunch from the golden panko mixture on top- I could eat this everyday. 

Panko Parmesan Chicken with Caesar Roasted Romaine

Inspired by THIS recipe from Bon Apetit and THIS Caesar dressing recipe

Ingredients

4 Boneless, skinless chicken breasts

Salt and Pepper

1/2 cup grated Parmesan

1/2 cup panko breadcrumbs

3 Tablespoons olive oil

2 Tablespoons chopped flat lead parsley

1 clove of garlic, chopped

2 large romaine hearts, halved lengthwise

For the Dressing:

1 1/2 teaspoon garlic paste (from 2 large, grated cloves)
2-3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork
2 large egg yolks
10 tablespoons  olive oil
3/4 cup finely grated Parmesan
Freshly ground black pepper

 

Directions

Preheat oven to 450°. Line a baking sheet with foil. Place chicken on sheet and season chicken with salt and pepper . Combine cheese, panko, 2 Tbsp. 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 14 minutes.

Drizzle 1 romaine heart with 1 Tbsp. oil, season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Chop uncooked romaine heart and put in a salad bowl. Take other romaine heart out of the oven and chop; add to bowl. Toss lettuce with dressing, serve alongside chicken.

Dressing:  mix first five ingredient in a bowl. In a slow, steady stream, whisk in olive oil until the dressing is fully emulsified. Add 1/2 cup of Parmesan and pepper to taste, then whisk until completely combined.