Bitchin'Chicken Caesar Salad sans Anchovy:

Bitchin'Chicken
1 large chicken breast (I used hormone free organic)
1 cup balsamic vinegar
1 cup extra virgin olive oil
1 tbsp italian seasonings
1 lg clove of garlic

Caesar Salad sans Anchovy
2 heads of Romane lettuce
2 tbsp Red Wine Vinegar
1 tbsp lemon juice
1 1/2 tbsp dijon mustar (used Maille Rich Country Dijon)
1 tsp Worschester sauce
1/2 cup Extra virgin olive oil
1/3 cup Fresh grated parmigiano-reggiano
1 lg clove of garlic
1 lg egg
1 bag of garlic croutons

Skin/debone the chicken breast and place in a 1qt storage bag. Next add 3 cups equal parts extra virgin olive oil and balsamic vinegar, followed by 2 tbsps of italian seasonings (seriously there is a mix that is called this...I swear) and 1 clove of mince garlic. Seal and mix around the chicken breast, then refrigerate for 3-4 hours. After marinating the chicken, heat the oven to 375'F and bake until the the juice is clear.

Wash leaves from both heads of lettuce, tear, spin dry, and chill. In a large bowl, add minced garlic to the grated parmigiano, along with the lemon juice and Worschester sauce. Measure out olive oil, and add the red wine vinegar.

In a small pot, bring water to a boil. Once the water is to a boil, cottle an egg for 30 seconds. I like to use cooking tongs to grip the egg (I've even used a laddle before too). After 30 seconds, rinse in cold water. Pour the oil and vinegar into the large boil. Add the egg and make sure to shake the shell a little, the cottled egg will have egg whites inside the shell. Mix until creamy. Add a couple shakes of fresh ground peper and salt.

Once the chicken is done and cooled, cut into strips and remove the lettuce from the fridge. Place the lettuce in the large bowl along with a good amount of croutons and toss by reaching to the bottom of the bowl. Plate the salad and add the chicken on top.

[Pro-tip: Add some strips of parmagiano on top, along with a drizzle of remaining dressing]