Ingredients
4 boneless, skinless chicken breast halves, cut in half lengthwise
1/2 c. caesar dressing (plus more for serving)
1/4 c. finely grated shredded Parmesan (plus more for serving)
1 tsp. kosher salt
2 c. panko
1 lemon, zest and juice
2 heads of romaine lettuce, chopped
Preparation
Step 1Preheat the oven to 450 degrees F. Grease a large baking sheet with cooking spray.Step 2Combine the lemon juice caesar dressing in a shallow bowl. Add the chicken breasts and turn to coat completely.Step 3In a separate bowl, combine the parmesan, panko, lemon zest and salt. Dredge the chicken pieces in the panko mixture. Put the chicken on a the prepared baking sheet. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest for at least 5 minutes before cutting.Step 4 Meanwhile, add the romaine to a large serving bowl and toss with Caesar dressing. Top salad with sliced chicken and shaved (or shredded) Parmesan. Drizzle with more Caesar dressing, if desired.
