Roast-Chicken Caesar Salad

• 1/3 cup plain bread crumbs
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 4 chicken cutlets, about 1 lb. total
• 2 large hearts romaine lettuce, halved lengthwise, outer leaves removed if wilted
• 1 teaspoon Dijon mustard
• 1/4 cup plain yogurt
• 3 tablespoons lemon juice
• 4 tinned anchovy fillets, finely chopped
• 1 clove garlic, minced

1. Preheat oven to 450u0b0F. Line a baking sheet with foil. Mix bread crumbs, 2 Tbsp. Parmesan, 1/2 tsp. salt and 2 Tbsp. oil in a shallow bowl. Brush chicken on both sides with 1 Tbsp. oil and dredge in bread crumb mixture. Transfer to prepared baking sheet. Sprinkle remaining crumb mixture over chicken. Roast until chicken is opaque and crumbs are golden, 7 to 10 minutes.
2. Arrange romaine halves around chicken. Brush with 1 Tbsp. oil. Return sheet to oven; roast until outer leaves have wilted and chicken is cooked through, about 5 minutes.
3. Whisk remaining 1/4 cup oil with mustard, yogurt, lemon juice, anchovies and garlic. Arrange romaine and chicken on plates, drizzle with dressing and sprinkle with remaining Parmesan, and serve.

bread crumbs, parmesan, salt, olive oil, chicken cutlets, hearts romaine lettuce, mustard, plain yogurt, lemon juice, anchovy, clove garlic

Taken from www.myrecipes.com/recipe/roast-chicken-caesar-salad (may not work)