Chicken Breast (Boneless) 100 gms
Romane Lettuce (Green Lettuce) 100 gms
Mayonnaise 10 gms
Garlic 5 gms
Parmesan cheese 20 gms
Olive 5 gms
Olive Oil 10 ml
Salt to taste
Pepper to taste
Bread 50 gms
Heat oven to 200C/fan 180C/gas 6. Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife.
Spread over a large baking sheet or tray and sprinkle over 2 tbsp of olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.
Rub chicken breasts with the remaining oil, season. Place pan over a medium heat for a min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 minutes. Turn the chicken and cook for 4 minutes more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps of water to thin it.dressing. Sprinkle the Parmesan on top and serve straight away.