7 tbsp olive oil

4 garlic cloves, minced

4  (6-ounce) boneless, skinless, chicken breasts, trimmed

1  (3-inch) piece baguette, cut into 4 slices on bias

Salt and pepper

1/2 cup mayonnaise

3  1/2 ounces Parmesan cheese, 1/4 cup grated fine, 1 cup shredded

2 anchovy fillets

2 tbsp lemon juice

1 tbsp Dijon mustard

3 romaine hearts (18 ounces), torn into bite size pieces

1.Whisk oil and garlic together in bowl. Set aside half of oil mixture for brushing.

2 Brush breasts and bread with 3 tbsp reserved oil mixture and season with salt and pepper. (discard any remaining oil mixture for brushing.) Grill breasts over hot fire until well browned and meat registers 160 degrees, 5 to 6 minutes per side. Transfer to cutting board and tent with aluminum foil. Grill bread until lightly browned, about 1 minute per side. Transfer to cutting board.

3. Process mayonnaise, grated Parmesan, anchovies, lemon juice, mustard, 1/2 tsp salt, and 1/2 tsp pepper in blender until smooth. With blender running slowly add remaining oil mixture and continue to process until incorporated. Toss lettuce and shredded Parmesan with dressing in large bowl. Cut bread into 3/4-inch chunks and add to bowl; toss to combine. SLice chicken thin, arrange slices over salad, and salad.