Servings: 2

325 g chicken breasts
1 tbsp olive oil
salt and pepper
75 g bacon
200 g Romaine lettuce
30 g parmesan cheese, freshly grated

For the dressing:

125 ml mayonnaise
1 tbsp Dijon mustard
½ lemon, zest and juice
15 g grated parmesan cheese, finely grated
2 tbsp finely chopped filets of anchovies
1 garlic clove, pressed or finely chopped
salt and pepper

Preheat the oven to 350°F (175°C).

Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.

Place the chicken breasts in a greased baking dish.

Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 min or until fully cooked through. You can also cook the chicken on the stove top if you prefer.

Fry the bacon until crisp. Chop the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top.

Finish with a generous dollop of dressing and a good grating of parmesan cheese.

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