Deconstructing a familiar classic is always fun. Here the anchovy and Parmesan dressing becomes a rub for grilled chicken and the crunch comes from a crisp panko crust instead of croutons. The anchovy adds a briny, savory depth to the chicken that isn’t fishy, but you can omit for a version that’s more kid-friendly. Instead of shredded lettuce, we grill romaine hearts whole for more of a centerpiece, knife-and-fork feel. Most grill pans are made of cast-iron and are oven-safe. If yours is not, or your pan is missing a handle, use a cast-iron skillet instead.
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 ounces Parmesan cheese, grated and divided (about 6 Tbsp.)
- 1 anchovy fillet, minced
- Cooking spray
- 4 (6-oz.) skinless, boneless chicken breasts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup whole-wheat panko (Japanese breadcrumbs)
- 2 romaine lettuce hearts, halved
- 2 tablespoons olive oil, divided
- 2 teaspoons fresh lemon juice
- Calories 359
- Fat 14.8g
- Satfat 3.6g
- Monofat 7.4g
- Polyfat 1.5g
- Protein 44g
- Carbohydrate 10g
- Fiber 2g
- Cholesterol 134mg
- Iron 2mg
- Sodium 572mg
- Calcium 156mg
- Sugars 3g
- Est. added sugars 0g
How to Make It
Preheat broiler to high.
Combine mustard, half of cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes. Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices.
Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes.
Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, and remaining 3 tablespoons cheese.