|4||chicken breast fillets|
|1/2 cup||fresh chillies — 573|
|lemon — zest and juice|
|2||lettuce — cos head|
|1||baguette — thinly sliced|
|50 g||parmesan cheese — shaved|
|2||garlic — cloves, minced|
|1||egg — coddled|
|2/3 cup||fresh chillies — 573|
|1/2 cup||parmesan cheese — grated|
Preheat oven to 200ºC.
In a small bowl, whisk together the lemon juice and zest with half the olive oil and pour over the chicken breasts. Marinate for 30 minutes.
Heat a griddle pan, and cook chicken for five minutes on each side or until cooked through. Remove and set aside.
Place baguette slices on a baking tray; drizzle with remaining olive oil and sprinkle over salt and pepper. Bake until golden brown.
Place the garlic cloves, anchovies and egg in a blender. Blitz for one minute, slowly add the oil in a thin stream, allowing the mixture to emulsify. Stir through grated Parmesan, lemon juice and zest, and season well.
Divide lettuce between serving dishes and top each plate with a sliced chicken breast, croutons and the Parmesan shavings. Drizzle dressing over and toss to coat.