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.
Ingredients
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
How to Make It
Step 1
Preheat broiler to high.
Step 2
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.
Step 3
Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes.
Step 4
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.
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