For chicken seasoning

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1 chicken breast, halved lengthwise and pounded

Salt to taste

1 tbsp garlic powder

1 tsp black pepper

1 tbsp smoked paprika powder

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For breading seasoning

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1 tsp black pepper

1 tsp salt

1 tbsp paprika powder

1 tbsp garlic powder

1 cup panko breadcrumbs

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For Caesar dressing

½ cup mayonnaise

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

2 cloves garlic, minced

2 tsp lemon juice

3-5 anchovy fillets

2 tbsp extra virgin olive oil

⅓ cups lettuce freshly grated Parmesan cheese

1 tsp freshly ground black pepper

3 mini loaf of bread

3 tbsp Caesar dressing

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1. Season the chicken with salt pepper, garlic powder and paprika powder. Let the chicken marinate for 1 hour in refrigerator.

2. Preheat oven to 425˚F and line a baking sheet with parchment paper or foil.

3. Make breadcrumbs mixture: In a bowl mix panko with salt, pepper, garlic powder and paprika

4. Cover chicken with a thin layer of mayonnaise and dip in the breadcrumb mixture to coat.

5. Bake for 20 minutes, or until chicken has reached and internal temperature of 165˚F.

6. Make Caesar dressing: mix with an immersion blender mayo, Dijon mustard, Worcestershire sauce, salt, pepper, lemon juice, freshly minced garlic, annchovies, olive oil and Parmesan cheese. Mix until well combined. Reserve ½ of the dressing for later use. Mix with whatever greens you’re using.

7. Toast the bread/bun. Once the bun is golden and crispy add some of the Caesar dressing on one side of the bread. Add chicken. Top it with some Caesar salad and more Parmesan cheese, close the sandwich and serve warm.