Ingredients
- 4 7-ounce skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 garlic cloves, chopped, divided
- 2 large hearts of romaine, halved lengthwise
- 4 anchovy fillets packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
Description
This Sheet-pan Dinner Is Perfect For Weeknights. The Heat Chars The Edges Of The Romaine Leaves And Softens The Layers
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