2 tbsp olive oil, plus extra for greasing
Salt and black pepper
4 chicken fillets
50g Parmesan, grated
2 tbsp fresh parsley, chopped
2 garlic cloves, chopped
2 romaine lettuces, halved lengthwise
4 anchovy fillets packed in oil, drained and chopped, plus 1 tbsp of their oil
1 lemon, cut into 8 wedges
- Preheat the oven to 230°C/210˚C fan/gas mark 8. Line a large rimmed baking tray with tin foil and grease lightly with olive oil. Season the chicken fillets and place on the prepared baking tray.
- In a bowl, combine the Parmesan, breadcrumbs, olive oil, parsley and garlic. Season with salt and pepper. Pat the mixture onto the chicken and place in the oven for 10-12 minutes until the crumb coating begins to turn golden.
- Drizzle the heads of lettuce with the anchovy oil and season with salt and pepper. Remove the tray from the oven and add the romaine. Return to the oven for another 6-8 minutes until the chicken is completely cooked and the lettuce is just browned at edges.
- Divide among serving plates. Scatter the anchovies over the lettuce and drizzle with Caesar dressing. Serve with lemon wedges for squeezing over.
Per serving: 514kcals, 25.2g fat (6.4g saturated), 23.6g carbs (4g sugars), 48.3g protein, 2.7g fibre, 0.58g sodium
MAKE IT YOURS
If you don’t like anchovies, leave them out and substitute extra virgin olive oil for their oil