2 large hearts romaine lettuce, halved lengthwise, outer leaves removed if wilted
1 teaspoon Dijon mustard
1/4 cup plain yogurt
3 tablespoons lemon juice
4 tinned anchovy fillets, finely chopped
1 clove garlic, minced
How to Make It
Preheat oven to 450°F. Line a baking sheet with foil. Mix bread crumbs, 2 Tbsp. Parmesan, 1/2 tsp. salt and 2 Tbsp. oil in a shallow bowl. Brush chicken on both sides with 1 Tbsp. oil and dredge in bread crumb mixture. Transfer to prepared baking sheet. Sprinkle remaining crumb mixture over chicken. Roast until chicken is opaque and crumbs are golden, 7 to 10 minutes.
Arrange romaine halves around chicken. Brush with 1 Tbsp. oil. Return sheet to oven; roast until outer leaves have wilted and chicken is cooked through, about 5 minutes.
Whisk remaining 1/4 cup oil with mustard, yogurt, lemon juice, anchovies and garlic. Arrange romaine and chicken on plates, drizzle with dressing and sprinkle with remaining Parmesan, and serve.
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