Grilled Chicken Caesar with Bacon-Herb-Parmesan Croutons

• 1/2 cup extra-virgin olive oil (EVOO)
• 2 slices bacon, finely chopped
• 1 1/2 cups grated Parmigiano-Reggiano
• 2 tablespoons fresh flat-leaf parsley (a handful), chopped
• 4 garlic cloves, chopped
• Juice of 2 lemons
• Salt and freshly ground black pepper
• 8 thin chicken breast cutlets (about 1 1/4 pounds)
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 romaine lettuce hearts, roughly chopped
• 3 hard-boiled eggs, chopped (you can get these in the salad bar area of the market, or make your own; see Tidbit, page 90)

1. Preheat the oven 400F.
2. Preheat a charcoal grill or grill pan to high.
3. Heat a small skillet over medium-high heat with 1 tablespoon of the EVOO (once around the pan).
4. Add the chopped bacon and cook until really crispy, 2 to 3 minutes.
5. Remove the bacon to a plate lined with a paper towel to drain and cool.
6. In a small bowl combine 1 cup of the grated cheese with the chopped parsley and cooled bacon.
7. Mix to distribute the bacon and parsley evenly.
8. Line a baking sheet with a piece of parchment paper.
9. Pour the cheese mixture out onto the center of the baking sheet and with your fingers, spread out the cheese in an even and very thin layer.
10. Give the pan a little shake to help you even it out.
11. This way you will have a lacy web when the cheese melts.
12. Place the baking sheet in the oven for 3 to 4 minutes, turning the pan midway through the cooking.
13. If your oven has hot spots, you will have to turn it more often than just once to ensure even browning.
14. Once the cheese has melted and is nice and golden brown, remove it from the oven to cool completely.
15. While the cheese is baking, prepare the chicken and the Caesar dressing.
16. (But a little heads up: Dont forget about the Parmesan croutons because they go from golden brown to black in a blink of your eye.)
17. Like I was saying, for the chicken, in a shallow dish combine half of the chopped garlic, half of the lemon juice, salt, pepper, and a generous drizzle of the EVOO.
18. Add the chicken cutlets and toss to completely coat.
19. Place the chicken on the hot grill and cook on each side for 3 to 4 minutes.
20. Remove from the grill.
21. While the chicken is cooking, in a mixing bowl combine the remaining chopped garlic, the Dijon mustard, the Worcestershire sauce, the remaining lemon juice, and lots of freshly ground pepper.
22. Whisk in about 1/3 cup of the EVOO.
23. Add the remaining 1/2 cup of Parmigiano and stir to combine.
24. In a salad bowl combine the romaine lettuce and the hard-boiled eggs.
25. Dress with the Caesar dressing.
26. To serve, slice the cooled chicken into thin strips and divide among 4 plates.
27. Top the chicken with the dressed romaine and hard-boiled egg.
28. Gingerly remove the baked Parmesan from the pan, pulling on one of the corners of the parchment paper to help you lift it up and out.
29. With your hands, crack the baked cheese into croutons or asymmetrical 1- to 2-inch pieces.
30. Garnish the salad with the croutons and serve.
31. Place eggs in a small saucepot and add enough water to cover them.
32. Place over high heat.
33. Once the eggs are at a simmer, turn the heat off, cover the pot, and let the eggs sit for 10 minutes.
34. Drain off the hot water then shake the pan aggressively to crack the eggshells.
35. Run the eggs under cold water, then peel.

extravirgin olive oil, bacon, parsley, garlic, lemons, salt, cutlets, mustard, worcestershire sauce, romaine lettuce hearts, eggs

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-caesar-with-bacon-herb-parmesan-croutons-374768 (may not work)