Ingredients

• 4 slices of speck (or prosciutto)
• 2 cornfed chicken breasts
• bone and skin removed
• knob of butter
• 2 thick slices white bread
• cubed
• 2 cos lettuces
• 2 garlic cloves
• 75ml/3fl oz white wine
• 2 eggs
• yolks only
• 1 anchovy fillet
• 75g/3oz parmesan cheese
• grated
• 150ml/5fl oz extra virgin olive oil
• 2 tsp Dijon mustard
• salt and pepper

Directions

• Preheat the grill to high.
• Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes
• or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.
• Cut both chicken breasts through the middle
• without cutting through
• to form one large flat piece. Season
• to taste
• with salt and black pepper and brush with olive oil.
• Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side
• or until just cooked through.
• Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown
• then remove.
• Separate the leaves from the lettuce and cut into chunky pieces.
• For the dressing
• in a medium saucepan
• bring the garlic and wine to a boil and simmer for about 5 minutes
• until the garlic has softened. Leave to cool.
• Combine the wine and garlic with the egg yolks
• anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream
• taking care not to add it too quickly
• otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
• Add the crisp-fried speck
• croutons and lettuce to the dressing and toss to combine. To serve
• place salad on plate
• top with chicken and pour the dressing over.