This was one of those things that I came up with out of sheer, “I don’t know what to make for dinner!!!” (And I just kinda had some random stuff in my fridge.)
Frankly, that’s also kind of how I feel about this post…”I don’t know what I’m going to write!”
Except this was yummy. And D remarked that if his nephews had been around, they would have loved it too…so it’s also kid friendly! And easy. This is a quick and easy meal. And yummy. Did I say that already?
This recipe might not be too precise because I kind of just threw it together.
Parmesan Chicken Strips with Griddled Romaine
1-1 1/2 lbs of chicken breast – (I had one of those packs of breast meat from the grocery store)
1 1/2 cups flour
2-3 eggs, beaten
2 cups breadcrumbs (I used panko)
Salt and black pepper
Finely grated parmesan cheese (That Kraft stuff in the green can is good for this because it’s powdery, but feel free to get fancy with it!)
A couple hearts of romaine
Olive Oil
Caesar dressing
1. Preheat oven to 375 degrees
2. Cut chicken breasts into strips – about 1/4 in thick.
3. Mix breadcrumbs with parmesan, and salt and pepper to taste. With egg in one bowl, flour in another, and breadcrumb mix in a third, coat the chicken strips in flour, then egg, and then roll in the breadcrumb mix. Place on a lightly greased baking sheet.
4. Bake breaded strips in oven 12-15 minutes, until golden brown. (I’ve found if you don’t get a nice brown color, slightly less time in the oven, followed by a minute or two in the broiler does the trick.)
5. Meanwhile, place a pan on med-high heat and drizzle with olive oil. Halve your hearts of romaine. When the pan is hot, place your romaine flat side down and cook until the leaves get a little bit wilty, and the edges take on a nice caramelization. This shouldn’t take too long.
6. Plate your romaine with a couple of the chicken strips and drizzle with Caesar dressing. Enjoy!
Note: You can serve this with a side for a heartier meal – I have it pictured here with a little bit of quinoa, which I just threw together with some dill, a little lemon juice, salt and pepper. Easy peasy.
Also, this particular recipe makes a LOT of chicken strips, which was awesome because I love leftovers. I made wraps the next day!! 
