2 tablespoons lemon juice 
4 boned, skinned chicken breast halves (about 6 oz. each) 
1/2 cup Grated Parmesan Cheese 
1/2 teaspoon anchovy paste 
1/4 cup Safeway Verdi Olive Oil 
1/2 teaspoon Dijon Mustard 
1 clove garlic, minced or pressed 
12 cups (about 10 oz.) bite-size pieces romaine lettuce, rinsed and crisped 
2 cups purchased Caesar or plain croutons 
1/4 teaspoon pepper 
1/4 teaspoon salt 

1. In a shallow bowl, combine 1/4 cup of the cheese, pepper, and salt. Rinse chicken and pat dry. Turn each piece in cheese mixture to coat completely. Pat any remaining coating on chicken. 
2. Arrange chicken in a lightly oiled 9- by 13-inch baking pan. Bake in a 450° oven until meat in thickest part is no longer pink; cut to test (15 to 17 minutes). Let cool slightly. 
3. Meanwhile, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add lettuce, remaining 1/4 cup cheese, and croutons; toss to coat. Divide salad among 4 individual plates. 
3. Cut each chicken breast diagonally into 5 strips; carefully arrange one sliced breast atop each salad. Garnish with lemon slices, if desired.