Chicken Caesar Salad

Preheat oven to 350 degrees. Rinse and pat dry both chicken breasts and place on a baking sheet. With 2 fingers, loosen the skin on both chicken breasts and place 2 slices of butter under each breasts' skin. Place 1 tablespoon of olive over each breast. Sprinkle 1/2 tablespoon onion powder on one breast and the rest on the other. Sprinkle 1 teaspoon of garlic powder on each breast. Salt and pepper and place in oven for 45 minutes or until skin is browned and crispy and juices run clear. Remove from oven and set aside to cool. Rinse and dry lettuce and place in large serving bowl. In a small food processor combine the anchovies, garlic cloves, lemon juice, mayonnaise, Dijon mustard, red wine vinegar, Worcestershire sauce and salt and pepper. Chop and grind until garlic cloves are minced and dressing is well combined. Cut up chicken breasts into bite chunks and throw on top of lettuce, add parmesan shavings, croutons and dressing. Plate and serve.