Put the diced bread on a baking tray and let them dry at room temperature for a few hours to make them extra crisp. Add the butter and some olive oil to a medium non-stick pan until melted. Then add the dry croutons. Gently fry them over medium heat until golden.

Stir regularly to keep them from burning. Add a pinch of salt right in the end. Then transfer the croutons to a plate and let them cool down fully at room temperature. Don’t put them in the fridge or they will loose their crunch. Clean the pan. Then add the fresh thyme and some olive oil.

Gently fry the thyme over medium heat for 2 minutes until fragrant and then add the chicken. Season with pepper and salt. Sear the chicken nicely on both sides for about 8 minutes until golden brown. Then turn the heat low. Cover the pan and cook the chicken breast for 10 more minutes until cooked through. Turn the chicken regularly. Once done, remove the pan from the heat and let the chicken cool down until needed later.

In a blender combine the mayonnaise, lemon juice, anchovy fillets (or anchovy paste) and garlic.

Blend the ingredients for 10 seconds. Then also add the mustard, worcester sauce, half of the grated cheese and a tablespoon of olive oil. Season generously with pepper.

Blend all the ingredients for another 15 seconds until you end up with a runny dressing. Check the seasoning. Add extra lemon juice, mustard, anchovy, pepper or salt to taste. Put the dressing in the fridge for now. Slice the cooled cooked chicken up. Tear the romaine lettuce apart or chop it up roughly. Then add it to a large bowl. Sprinkle with the caesar dressing.

Stir the lettuce and dressing well. Divide the creamy lettuce over deep plates. Top with the sliced chicken, crunchy croutons and the remaining parmesan cheese. Serve cold.