Roasted Romaine with Crusted Chicken Breast

So tonight I wanted to make a homemade Caesar salad.  Unfortunately, I forgot to purchase canned anchovies.  And I don’t think you can make an honest Caesar dressing without them.  So I took the ingredients I had on hand and threw this salad together.  Turned out great.  Easy to throw together and even the hubby enjoyed it.  Enjoy!

Roasted Romaine with Crusted Chicken Breast

1 head of romaine lettuce

boneless chicken breasts

sliced parmesan cheese

cherry tomatoes

dried cranberries

oil, salt, pepper

Take the romaine lettuce head and slice in half the long way.  Place on a baking sheet.  Drizzle with olive oil, sprinkle with salt and pepper to taste.  Roast in the oven at 375 degrees for 20 minutes.

The crusted chicken can be any type of crusting you like.  I actually used Kraft’s chipolte lime crusting package found in the packaged cheese isle.  I used the crusting crumbs and added  a bit of regular grated parmesan cheese.  I crusted the chicken breasts and fried them in olive oil until crispy.  Then I transferred them into the oven to finish baking with the romaine for about 15 minutes.  Once the chicken is done, slice and lay over salad.  Drizzle with your favorite dressing.  I used a great poppy seed dressing.  My hubby prefers the plain, old fashioned French.  Enjoy!

And FYI, I also roasted up some extra asperagus I had on hand, we love to eat this with olive oil, salt and pepper.  Yummy!