- 2 Cloves Garlic
- 4-6 Anchovies
- 1/2 t Salt
- 1 T Dijon Mustard
- Juice of one Lemon
- 1/2 C Olive Oil
- 1 oz Finely Grated Parmesan Cheese
- 1/2 Lb Boneless Chicken Breast
- 2 TBSP Dressing
- 1 TBSP Olive or Canola Oil
- 4 TBSP Coarsely Grated Parmesan Cheese
- 4 C Coarsely Chopped Romaine Lettuce
- 3-4 TBSP Dressing
- Cooked Chicken Breast, Sliced into bite sized pieces
- Parmesan Crisps
In the bowl of a food processor pulse garlic, anchovies and salt until they form a paste. Add mustard and lemon juice and blend. Add oil and blend until mixture has emulsified. Add cheese and blend until mixed in.
Pound chicken breast in a gallon size ziplock bag until 1/4 inch thick.
Pour 2 TBSP of dressing into the bag, coat chicken with dressing, seal bag and let marinate for 10 minutes.
Preheat a grill pan with 1 TBSP of Olive or Canola Oil.
Remove chicken from bag and cook 3-4 minutes per side until golden brown and cooked through.
Cut into bite size strips, set aside.
Preheat oven to 400.
On a nonstick baking sheet or sheet lined with parchment paper, make 4 piles of parmesan cheese in 3 inch circles.
Bake 10 minutes until golden. Let cool 5 minutes.
Gently remove from baking sheet to a piece of parchment or wax paper and let sit until hard enough to handle.
Toss lettuce with dressing and top with chicken and parmesan crisps.