Parmesan Chicken with Caesar Roasted Romaine

• 4 7-ounce skinless, boneless chicken breasts

Kosher salt, freshly ground pepper

• 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped flat-leaf parsley
• 2 garlic cloves, chopped, divided
• 2 large hearts of romaine, halved lengthwise
• 4 anchovy fillets packed in oil, drained, chopped
• 1 lemon, cut into 8 wedges

1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
2. Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.