If you make a recipe 4 weeks in a row, it’s time to share it with the world.
James and I have been really into roasting for the past few months. We’re a busy couple of kids and looking to maximize our time, so roasting can come in handy: you prep the ingredients, put them in the oven and then you have time to clean up and set the table and all that good stuff. Plus, roasting makes food taste delicious!
So when I came upon this recipe on Bon Appetit, I was rather intrigued and it did not disappoint. First of all, it taught me that I don’t always need to go through the flour-egg-breading process – this recipe has you mix together a breading and pat it on top of the chicken before it goes into the oven. That’s it.
Secondly, grilling hearts of romaine has been trendy for years now but I’ve never tried it – mainly because I don’t have a grill. I was delighted to see that you can roast romaine at a high heat for the same effect. It’s incredibly easy, very quick and tastes amazing – it completely changes the romaine into an entirely new experience: crunchy but with the satisfying flavors of a sauteed green.
The original recipe uses a lot of flavors you’d find it a Caesar salad (hence the name) including anchovies – but I’ve omitted them. They really gross me out. If you’re into them, go ahead and give them a try. (The recipe added them to the romaine after it was baked.)
Caesar Crusted Chicken with Roasted Romaine
- 4 – 7 oz. boneless, skinless chicken breasts
- 1/2 cup grated parmigiano-reggiano, plus extra for romaine
- 1/2 cup panko bread crumbs, plus extra for romaine
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons dried herbs de provence (parsley and thyme also worked well for us)
- 2 garlic cloves, pressed
- 2 hearts of romaine (more, depending on your appetite – I can eat a whole romaine heart by myself)
- garlic olive oil for drizzling
- 1 lemon, cut into wedges
- Preheat the oven to 450ºF
- Mix together cheese, bread crumbs, olive oil, herbs de provence, and garlic. Season with salt and pepper (remember, parmigiano is quite salty itself.)
- Arrange chicken breasts on a baking sheet. Take a handful of breading and pat gently on top of the chicken breasts to ensure adhesion
- Bake chicken breasts for about 20 minutes, or until a thermometer inserted into the thickest part of the breast reads 165ºF
- Meanwhile, cut your romaine heads in half and arrange on a baking sheet
- Drizzle with garlic olive oil, sprinkle with bread crumbs, parmigiano, salt and pepper
- Bake romaine halves for 5 minutes.
- Squeeze lemon juice onto both chicken and romaine. Enjoy!
Procedure with Pictures and Anecdotes
Cranking your oven up to 450ºF is the key to the speed of this recipe. You want to keep an eye on your chicken, especially the first time you make the recipe. I recommend checking the temperature every 5 minutes after you pass the first 10 minutes of cooking. The temperature can go from under-cooked to overcooked very quickly.
I know in Buttermilk-Brined Chicken I said that I hated washing the garlic press and avoided using it, but I’ve come around. We have a new garlic press that doesn’t take nearly as much effort for me to use and that won me over. Also, this amazing little gadget that came with it – a silicone garlic peeler. Usually I would smash a knife into the garlic clove to break it free of its skin, but this is so much more fun! Insert the garlic cloves into the silicone tube, press down firmly and roll them on the counter. Within seconds, perfectly peeled garlic gloves. Washing it only takes a rinse with water – I totally recommend it!
Patting the breading onto the chicken doesn’t seem instinctive, but its helped along by the fact that the breading is a little wet, from the olive oil and the fat in the cheese. It helps stick together nicely. As you can see in the pictures below, I cup my hand with the mixture, get my hand right next to the chicken breast and then quickly flip my hand over onto the chicken to coat. Some of the breadcrumbs will fall off and that’s just fine.
Cutting the romaine isn’t intuitive either. The first time I tried it, I cut from the stem end of the heart, but I found starting in the middle actually worked better somehow. The last time I made the recipe, I actually cut the stems off of the romaine once they were in the pan. It’s easier to eat that way and, as long as you have some tongs to transport them from pan to plate, it shouldn’t cause any problems.
I have found that reheating the romaine doesn’t work out great. But since it takes so little time, I cook the romaine from scratch when reheating the chicken for leftovers.
And now some pictures of the finished product. Look at how gorgeous the breading becomes!
(For extra credit, we tried combining this chicken with our favorite stand-by recipe Roasted Chicken with Apples. The results were delectable ! If you become obsessed with this recipe like me, give that rendition a whirl.)