Pound the chicken breasts to an even thickness using a meat mallet.
Season both sides of the chicken generously with kosher salt and black pepper.
Heat a non-stick skillet over medium-high heat with one tablespoon of oil.
Sear the chicken for six to eight minutes on each side until fully cooked.
Remove the chicken from the heat and allow it to rest for ten minutes.
Whisk the minced garlic, lemon juice, remaining olive oil, and parmesan cheese together in a small bowl until emulsified to create the dressing.
Wash, dry, and chop the romaine lettuce into bite-sized pieces and place in a large bowl.
Slice the rested cooked chicken into thin strips.
Toss the greens with the dressing, arrange the chicken on top, and add the fresh croutons before serving.