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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, whisk together lemon juice, shallots, mustard, sugar and 1/4 teaspoon salt. Gradually add oil, whisking until combined. Stir in bell pepper and tarragon; cover and set aside.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to 1/4-inch thickness. Discard plastic wrap. Place chicken in a large sealable plastic bag set in a shallow dish. Add half of the vinaigrette. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 30 minutes and up to 3 hours.
Drain chicken, discarding marinade.Grill chicken on the greased rack of an uncovered charcoal grill directly over medium coals for 3 to 4 minutes or until no longer pink, turning once halfway through grilling. Lightly coat cut side of each romaine piece with cooking spray; sprinkle with salt and pepper. Grill romaine, cut-sides down, for about 2 minutes or until edges char. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, and later romaine, on grill rack over heat. Cover and grill as above.)
To serve, place chicken and romaine, cut-sides up, on four serving plates. Drizzle with the remaining vinaigrette and top with shaved Parmesan.