Bon Appetit Magazine is the one of the best things that I receive in the mail. Besides my mom's care packages of course. I love browsing through the pictures and reading the recipes. Learning about new ingredients that wind up having me research where the ingredients comes from and where I can find it to purchase. I love learning new cooking techniques and combining well known ingredients with new techniques and new ingredients with techniques I am familiar with.
In the most recent March issue I came across a photo of romaine lettuce that had the appearance of having been cooked. Huh? I thought. I've never tried that, I wonder if it tastes good? So I flagged the recipe to return to later in the week and added the ingredients to my shopping list. Luckily, the ingredients are very common and I had most of them in my pantry and fridge. The recipe is amazingly simple in technique, and has a similar taste. But it is entirely different and a delicious dish. I recommend making this soon. And then again. I know it will become a recipe I call on when we're on a tight schedule or I'm feeling lazy.
Oven Parmesan Chicken with Roasted Romaine
Adapted from Bon Appetit March 2012
3 or 4 chicken breasts
Salt and pepper
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
3 tbsp olive oil
2 tbsp fresh parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
1 lemon, cut into wedges
1) Preheat oven to 450 F and line a large baking sheet with foil
2) Season chicken breasts with salt and pepper and place on baking sheet
3) In a bowl mix together the Parmesan, panko, parsley, olive oil, garlic, salt and pepper, then press mixture onto chicken breasts
5) Let chicken and romaine roast for additional 5 minutes, remove romaine and check chicken to make sure it is cooked
7) Top romaine with freshly squeezed lemon and serve with chicken and enjoy!