Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 6 slices of day-old crusty bread (like sourdough or baguette), cubed (about 4 cups / 1 liter cubed)
  • 3 tablespoons olive oil (45 ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon dried Italian herbs (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 large egg yolk (pasteurized if preferred - safety first!)
  • 2 tablespoons lemon juice (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 teaspoon Worcestershire sauce (2.5 ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/2 cup olive oil (120 ml)
  • Salt and freshly ground black pepper to taste
  • 2 heads romaine lettuce hearts, washed and roughly chopped
  • 1/4 cup grated Parmesan cheese (25g), for garnish
  • Optional: Fresh parsley, chopped, for garnish
  • Optional: Anchovy fillets (packed in oil, drained), finely chopped, for garnish (if you’re a fan!)

Instructions:

  1. Marinate chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Toss bread cubes with olive oil, minced garlic, Italian herbs, salt, and pepper. Bake until golden brown and crispy.
  3. Grill chicken breasts over medium-high heat until cooked through (internal temperature reaches 165°F/74°C). Let rest for a few minutes, then slice.
  4. Whisk together egg yolk, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce. Slowly drizzle in olive oil while whisking constantly to emulsify. Stir in Parmesan cheese, salt, and pepper.
  5. Toss romaine lettuce with Caesar dressing. Top with grilled chicken slices and homemade croutons.
  6. Sprinkle with grated Parmesan cheese and fresh parsley (optional). Serve immediately.