Heat a grill or grill pan to medium-high.

Lay a piece of heavy plastic wrap on your cutting board. Put the chicken breast on top, your hand on the meat to steady it, and then carefully slice it with your knife parallel to the cutting board, starting at the thick side and cutting about 2/3 of the way through.

Fold open the chicken breast. It should lay flat. If not, extend the cut just a little so it will. Cover with another piece of plastic wrap.

Pound the entire piece with a meat mallet, rolling pin, or a heavy cast-iron pan until the meat is all the same thickness, about 1/2" (1.25 cm) thick.

Season both sides of the meat with the smoked paprika, black pepper, and just a little salt.

Use tongs to lay chicken on the grill or grill pan, and grill about 4 minutes per side. Meat should have nice grill marks and be cooked through but still juicy. (If you're not sure, pull it off the grill and make one cut through the thickest part.)

Once you've put the chicken on the grill, toss the plastic wrap, wash your hands, and flip over the cutting board to be safe.

Once cooked, place the meat on the clean cutting board to rest.

Slice the chicken into strips when ready to plate.

Drizzle both sides of the bread with olive oil, and rub both sides with the cut side of a garlic clove.

Grill the bread until toasted with char marks, 2-4 minutes per side. Set aside to cool, propped up a bit so it doesn't sweat on the plate.

Cut the bread into small squares and sprinkle on each salad.

Pour all the canned anchovy oil into a measuring cup. Top up with extra-virgin olive oil to make 1/4 cup (60 ml).

Pour the oil and the remaining ingredients—lemon juice through mustard—in the blender and blend until smooth.

Refrigerate any leftover anchovies for another use in a glass or plastic container. See below for suggestions.

Slice the romaine lettuce in half lengthwise, leaving the core intact. Grill for two minutes per side.

Slice the romaine crosswise into ribbons, discarding the core, and place on your plates.

To plate: Divide the grilled romaine between the two plates. Top with chicken. Sprinkle croutons and reserved basil leaves over. Drizzle with dressing.