Caesar Salad with Chicken Breast

Method

1. Remove the small fillet from the chicken breast (it tends to fall off during cooking).
2. Season the chicken breast with salt, pepper, and olive oil.
3. Sear the chicken skin-side down until the skin is crispy.
4. Add a clove of garlic to the pan for fragrance.
5. Meanwhile, prepare the dressing: finely chop anchovies and grate Parmigiano Reggiano.
6. Flip the chicken breast.
7. Melt butter in a pan, then grate large pieces of Parmigiano Reggiano. Dip the chicken breast into the melted butter, then coat it in the grated Parmesan.
8. Transfer the coated chicken to the oven or grill to finish cooking.
9. Cook bacon until crispy.
10. Break romaine lettuce into bite-sized pieces with your hands.
11. Assemble the salad: place lettuce on a plate, top with crispy bacon and the cooked chicken breast.
12. Drizzle with Caesar sauce (the anchovy-Parmesan dressing) and serve.