Pound the chicken breast to a 1 inch thickness. Season with salt and pepper.

In a medium skillet, heat the olive oil over medium heat. Add the chicken,. and cook it for about 4 to 5 minutes per side, until chicken is cooked through. Set aside and slice once cooled. Rinse out the skillet.

Cut a romaine heart in half, lengthwise. Save one half for another time Sprinkle the inside of the remaining half with salt to help bring out some of the moisture.

Heat the skillet over medium heat and add olive oil. Place the romaine heart salted side down in the skillet. Cook the lettuce for about 3 minutes, or until the inside gets a brown crisp to it.

To make the dressing, whisk together all the dressing ingredients a. To assemble, place the romaine on a plate and top with chicken slices. Drizzle the dressing over top. and garnish with parmesan and a lemon wedge.