1-First, preheat your oven to 400°F with a rack in the middle. Cut the bread into 1/2-inch slices, then into 1/2-inch pieces (about 4 cups), and place on a rimmed baking sheet. Add the anchovy oil from the tin, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt, then toss well and spread evenly. Bake for 10 to 15 minutes, tossing every 5 minutes, until lightly browned, and let it cool completely.

2-Next, pound the chicken breasts to 1/2-inch thickness, pat dry, and season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat, and cook the chicken until browned and it reaches 165°F internal temperature, about 5 to 7 minutes per side. Let it cool, then slice into 1/2-inch thick pieces for tips on grilling chicken.

3-For the dressing, blend the juice of 2 lemons (1/4 cup), grated Parmesan cheese, 5 anchovy fillets, Dijon mustard, garlic clove, and 3/4 teaspoon black pepper until smooth. While blending, slowly add the remaining 1/4 cup olive oil until creamy and emulsified. Chop the romaine lettuce coarsely, place in a large bowl with half the croutons and about two-thirds of the dressing, and toss to coat. Finally, top with sliced chicken, remaining croutons, remaining dressing, and additional Parmesan if desired.