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Deconstructed Chicken Caesar Salad

['1/4 cup canola mayonnaise', '2 oil-packed anchovy fillets, drained, mashed to a paste with a fork', '1 tablespoon fresh lemon juice', '1 small garlic clove, minced', '2 teaspoons Dijon mustard', '1 teaspoon Worcestershire sauce', '1/4 teaspoon ground black pepper', '1/4 cup olive oil', '2 romaine hearts, halved lengthwise', '2 tablespoons olive oil, divided', '1 pound boneless, skinless chicken breast halves', '1 teaspoon Dijon mustard', '1/2 teaspoon chopped fresh thyme', '1 demi-baguette (about 12 inches), cut across into 12 slices', '1/2 cup shredded Parmesan cheese']

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
Preheat the oven to 425°F.
Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

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