Parmesan Chicken with Caesar Roasted Romaine
['4 7-ounce skinless, boneless chicken breasts', 'Kosher salt, freshly ground pepper', '1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)', '1/2 cup panko (Japanese breadcrumbs)', '3 tablespoons extra-virgin olive oil, divided', '2 tablespoons chopped flat-leaf parsley', '2 garlic cloves, chopped, divided', '2 large hearts of romaine, halved lengthwise', '4 anchovy fillets packed in oil, drained, chopped', '1 lemon, cut into 8 wedges', 'Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.']
Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove baking sheet from oven; place romaine right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.
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