Caesar-Style Butterflied Chicken | RICARDO

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 4 anchovy fillets, chopped
• 2 slices bacon, chopped
• 2 garlic cloves, finely grated
• 1/2 cup (35 g) fresh Parmesan cheese, finely grated
• 1 tbsp (15 ml) lemon juice
• 2 tsp (10 ml) Dijon mustard
• 1 chicken, about 4 lb (1.8 kg)
• 6 cups (300 g) baguette, torn into large pieces
• 8 shallots, halved
• 2 tbsp (30 ml) olive oil
• 1 romaine lettuce heart (or 3 sucrine lettuces), torn
• Capers, to taste
• Fresh Parmesan cheese shavings, to taste
• Lemon wedges, to taste