Prep: 1. Preheat oven to 450. 2. Line a cookie sheet with foil. 3. Chop parsley, grate parmesan, mince garlic, slice romaine in half lengthwise. Make: 1. Season chicken with salt and pepper to taste; place on prepared sheet (leaving space for the romaine to join it later). 2. Combine in bowl: parmesan cheese, breadcrumbs, 2 tablespoons olive oil, chopped parsley, 1 minced garlic clove, and sea salt and pepper to taste. 3. Pat breadcrumb mixture on top of chicken breasts. 4. Put chicken in preheated oven and roast until crumbs start to turn golden, about 10 minutes. 5. Remove pan from oven. Add romaine nestled alongside chicken, gently drizzle with remaining olive oil, sprinkle with remaining minced garlic clove, and season with salt and pepper. 6. Return to oven until chicken is cooked through, about 5 minutes.
Panko are Japanese-style breadcrumbs - you may need to look for it in the Asian food aisle of the grocery store (you can also substitute plain breadcrumbs).