Grilled Chicken Caesar Salad with Brussels Sprouts – Rachael Ray

Ingredients

• 4 small boneless, skinless chicken breasts
• 1/4 cup extra virgin olive oil (EVOO), plus more for marinating the chicken
• Juice of 2 lemons, divided
• 1 tablespoon fresh thyme, chopped
• Salt and pepper
• 2 pounds large Brussels sprouts (about 2 pints)
• 2 cloves garlic, peeled and grated or pasted, plus 1 clove, crushed
• About 1 1/2 teaspoons anchovy paste
• About 1 1/2 teaspoons Worcestershire sauce
• Grated Pecorino Romano cheese
• 3 tablespoons butter
• 1 cup panko breadcrumbs
• A handful of flat leaf parsley, chopped