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Prep Time
10 mins
Total Time
45 mins
4 to 6


¼ cup
olive oil, divided
60 mL
2 tbsp
lemon juice
30 mL
2 cloves
garlic, minced
1 tsp
Dijon mustard
5 mL
1 lb
boneless skinless chicken thighs
500 g
½ tsp
2 mL
baguette slices, 1/2-in. (1 cm) thick each
¼ cup
grated Parmesan cheese, divided
60 mL
6 cups
coarsely chopped Romaine
1.5 L


Step 1
Preheat oven to 425ºF (220ºC). In bowl, whisk 3 tbsp (45 mL) oil, lemon juice, garlic and mustard. Divide into two equal portions, reserving one portion to use later as a dressing. Toss chicken thighs with the other portion plus the salt. Marinate 10 min.
Step 2
Meanwhile, cut each baguette slice into 6 cubes. Toss with remaining olive oil and half the cheese. Bake on parchment-lined baking sheet 8 to 10 min. or until golden brown and crisp.
Step 3
Set large non-stick, oven-proof skillet over medium-high heat. Cook chicken thighs 3 to 4 min. per side, or until browned. Transfer to oven and bake another 12 to 14 min.,or until cooked though. Remove from oven and let chicken rest 5 min. before thinly slicing.
Step 4
Toss romaine with reserved dressing, croutons and remaining cheese. Parmesan. Divide among 4 to 6 plates and top with chicken.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
15 g
Saturated Fat:
3 g
21 g
2 g
2 g
19 g
550 mg