Beware the Ides of March

Mid-March offers so many awesome opportunities for food, what with Pi(e) Day, the Ides of March, and St. Patty’s Day. I’ve made a key lime pie (green!) with a Pi symbol topping, and I’ve made Irish soda bread. Last year, I had it super easy, making salads and soups. Sure, the classic Caesar salad isn’t named for *that* Caesar but it’s a good excuse for an even better meal.

I didn’t have any good ideas this year, and then I happened on the perfect sheet pan recipe for the Ides. I scoured and found that Epicurious had a sheet pan Caesar salad that I could make just in time (well, almost) for March 15. It obviously wasn’t the traditional dish, but it did have about all the same ingredients — chicken, anchovies, lettuce, Parmesan, lemon juice, and croutons, or something very like them.

Sheet pan Caesar salad ingredients

I know those flavors aren’t for everyone, and the anchovies are likely to scare some people off, but believe me, there’s a reason this is a classic dish. The flavors meld into something truly unique and delicious. And that was no less true when it was deconstructed and put together on a sheet pan.

Even better, it took a little more than 30 minutes to bring together, which is great because I found this recipe with little time to spare for getting it together this week.

Wait, there’s still leftovers of this one. BRB.

Here’s what I did, following the recipe pretty closely:

Ingredients

  • 4 boneless, skinless chicken breasts
  • ½ c. grated Parmesan
  • ½ c. panko breadcrumbs
  • 4 T. olive oil, divided
  • 2 T. chopped parsley
  • 2 garlic cloves, chopped, divided (I used the jarred stuff and didn’t measure exactly because I like garlic)
  • 2 hearts of romaine, halved lengthwise
  • 4 anchovy fillets, packed in oil, and chopped
  • 1 lemon, quartered
  • Salt and pepper, to taste

Directions

Heat oven to 450 degrees. Line a rimmed sheet pan with foil. Season chicken with salt and pepper on prepared sheet, set aside. In a medium bowl, combine Parmesan, panko, 2 T. olive oil, parsley, half the garlic, and salt and pepper. Pat the mixture on top of the chicken breasts until used up. Place the chicken in the oven for about 10 minutes until the panko mixture starts to brown, and meanwhile, prepare the remaining ingredients.

Drizzle romaine with remaining olive oil; sprinkle on the chopped garlic; and season with salt and pepper (I did this when the chicken came out of the oven but it does make for a less even mix, but it meant one less dish to do). Place lettuce on the sheet pan after 10 minutes and cook another 5 minutes until the chicken is cooked through and the lettuce is brown at the edges.

Divide the chicken and lettuce among 4 plates (or 2 and 2 tupperware for leftovers). Top the lettuce with the anchovies, garnish with lemon slices for squeezing over the dish, and enjoy!

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