Parmesan Chicken with Caesar Roasted Romaine

I was browsing Aaron's "bon appetit' magazine when I stumbled upon this recipe.  I have always been a fan of the caesar salad (really, who doesn't like a caesar?) and this recipe is a perfect play on the traditional caesar.  Plus, the recipe is super fast and easy and actually fairly low calorie. It is a forgone conclusion that I am a lazy chef.  Although my main goal is to prepare delicious food, I always secretly hope for recipes that do not take all day, have minimal ingredients, and do not require cooking techniques beyond skill set. This recipe fits the bill on all counts.

With the exception of making Kale chips a few times I have never baked lettuce before.  The baked romaine was delicious and complemented the chicken nicely. The lemon was key in keeping the dish bright and fresh tasting.

Ingredients
4 boneless skinless chicken breasts
kosher salt, black pepper
1/2 cup grated parmesan cheese
1/2 cup panko (japanese bread crumbs)
3 tablespoons extra virgin olive oil
2 garlic gloves chopped (I didn't feel like chopping garlic and used granulated garlic instead)
2 tablespoons chopped flat leaf parselt
2 large hearts of romaine, halved lengthwise
4 anchovy filets packed in oil, drained and chopped
1 lemon cut into wedges

Directions
Preheat your oven to 450 degrees. Either line our baking sheet with foil or use a non-stick cooking spray. Season your chicken breasts with salt and pepper and place on the baking sheet.
Combine, cheese, panko, garlic, parsley, and 2 tablespoons of olive oil in a bowl.
Pat panko mixture on top of chicken breasts. Roast chicken until panko crumbs turn golden brown. (the recipe says approximately 10 minutes but my chicken needed some more time so I did the initial bake for 20 to 25 minutes).
Drizzle the romaine with olive oil and garlic, season with salt and pepper.
Remove the baking sheet from the oven and place the romaine on the baking sheet around the chicken. bake until the chicken is finished cooking and the lettuce is browned around the edges b/w 5 and 10 additional minutes.
Divide among the plates and top lettuce with anchovies and garnish with lemons wedges.