Mix 2 tablespoons of the olive oil, lemon juice and Worcestershire sauce in a medium bowl. Add romaine lettuce to the bowl and toss lightly. Refrigerate until ready to use.
In a large mixing bowl whisk the eggs and 1/2 cup BRIANNAS Asiago Caesar Dressing until well combined. Season with salt and pepper.
Heat remaining 2 tablespoons olive oil and butter in a large nonstick skillet over medium high heat. Place each slice of bread in egg mixture and make sure both sides are thoroughly coated. Fry in hot skillet until golden brown on both sides.
Remove to serving dish and immediately top each slice with some of the parmesan cheese. Top each slice with romaine lettuce and chicken breast strips, dividing evenly. Drizzle with remaining Caesar dressing and finish with parmesan cheese.
Makes: 4 servings
Recipe submitted by Mary McShack from Montgomery, Alabama.