Slice the romaine hearts lengthwise, retaining the root which will hold the leaves together while grilling. Liberally mist both sides with olive oil spray .Butterfly the chicken breast to create two medium-thin cutlets. Mist both sides with olive oil spray and sprinkle on the remaining salt and pepper.Place the seasoned chicken and romaine hearts on the grill, over medium to medium-high heat, for about 3 minutes per side, watching carefully to ensure the lettuce doesn't burn .
The chicken is done when it reaches an internal temp of 165 F. Transfer the chicken to a plate, let it rest for a few minutes and slice into bite-size pieces.If you're including the walnuts or pecans, place on baking sheet and roast in 350 F for about 10 minutes. Watch closely so they don’t burn.To assemble, lay the lettuce on a plate and top with sliced chicken, Parmesan and a sprinkling of optional toasted walnuts or pecans.
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