Parmesan Chicken with Caesar Roasted Romaine

INGREDIENTS

• 2 tablespoons chopped flat-leaf parsley
• Kosher salt, freshly ground pepper
• 1/2 cup panko (Japanese breadcrumbs)
• 4 anchovy fillets packed in oil, drained, chopped
• 4 7-ounce skinless, boneless chicken breasts
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, chopped, divided
• 2 large hearts of romaine, halved lengthwise
• 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
• 1 lemon, cut into 8 wedges