Classic Caesar Salad

Preheat the oven to 200C/400F/Gas 6. Season the chicken to your taste with salt and freshly ground black pepper. Add the olive oil to a frying pan and warm briefly over a medium heat, then add the chicken breasts, skin-side down. Fry for about 5 minutes, until the skin is crisp and golden-brown, then turn the chicken over and fry for a further 2 minutes. Place the breasts, skin-side up, in an ovenproof dish and pour the stock around the meat, trying not to cover it. Put the dish into the oven and cook for about 20 minutes, or until the meat is completely cooked through and any juices run clear. Remove the chicken from the oven and allow it to cool.
While the chicken is cooking, make the croutons. Spread out the cubes of bread on a baking sheet, sprinkle with a little salt and drizzle with olive oil. Put the sheet into the hot oven and bake for about 5 minutes, or until the croutons are lightly browned all over.

To make the dressing, place the parmesan and vinegar into a food processor and blend until smooth. Add the mayonnaise, mustard, anchovy fillets, salt, garlic and olive oil and continue to blend until smooth.
When you are ready to serve, place the lettuce in a large bowl, drizzle over some of the dressing and turn the leaves gently, until lightly coated. Next, divide the dressed lettuce between four plates, then share the croutons and anchovies equally between the plates. Carefully add a little more dressing to each plate, then carve each chicken breast into thick slices, divide them equally amongst the plates and arrange them on top of the salad. Sprinkle with the parmesan shavings and serve.