Parmesan Chicken with Caesar Roasted Romaine

I got this recipe from Epicurious.com.  I've had wilted salads before so I was curious what roasted romaine would be like.  It's SO good!  The original recipe calls for anchovies - I didn't use them.  You can go here for the original.

4 boneless chicken breast
Salt & Pepper
1/2 cup grated Parmesan, Pecorino or Asiago cheese (about 1 1/2 ounces)
1/2 cup panko breadcrumbs
3 T extra virgin olive oil, divided
2 T chopped parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
1 lemon, cut into wedges
Caesar Salad Dressing

Preheat oven to 450 degrees.  Line a large rimmed baking sheet with foil.  Season chicken with salt and pepper.  Place on prepared baking sheet.  Combine cheese, panko, 2 T oil, parsley and 1 garlic clove in a medium bowl and season with salt and pepper.  Pat panko mixture onto breasts.  Roast chicken until crumbs begin to turn golden, about 10 minutes

Drizzle romaine with 1 T olive oil and sprinkle with remaining garlic clove.  Season with salt and pepper.  Remove sheet from oven and place romaine right around the chicken.  Roast until chicken is cooked through and lettuce is browned at the edges, about 5 minutes.  Divide among plates.  Top lettuce with some lemon and drizzle with caesar salad dressing.  Enjoy!

Notes:
I made this a couple times.  The second round I made more of the bread crumb mixture and sprinkled it over the romaine as well.  I liked that even better.  I had leftovers and was concerned about the romaine re-heated.  I broiled it in our toaster oven and it was just as good the next day.