- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4 to 6
Ingredients
- 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
- salt
- 2 mL
- 8
- 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
Method
- 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.
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