Start by arranging your ingredients for the chicken. Remembering that raw chicken can make you very ill, so you're going to want to have everything laid out and prepped before you start handling the chicken. That way after you're done assembling the breasts, you can just wash your hands, cutting boards and knives without needing to worry about contaminating your other packaging, or multiple hand washings.

Thinly slice enough ham or remove enough prosciutto to fill however many breasts you are making. Slice your swiss cheese and remove 2-3 pieces of bacon for each breast. Set those aside. Spray down your baking tray with some no stick.

Slice the breasts down the middle lengthways and trim off any leftover fat. Add your ham and cheese, keeping the cheese wrapped with the ham so it doesn't all melt out during cooking. Close up the breasts again. You could opt to seal them with toothpicks. Lightly sprinkle some chicken seasoning on the top.

Wrap the breasts with the bacon and leave the open ends of the bacon underneath the breast to keep it from falling off. Depending on the size of the breasts, you may want to cut the bacon strips in half.

Place the breasts into your already sprayed-down tray and put into a preheated oven at 350F for 25-35 minutes. Remember that chicken needs to be cooked to an internal temperature of at least 165F (74C) to be safe.

Slice your romaine lengthways first and then sideways into about 1 inch pieces. Wash thoroughly. A salad spinner is perfect for this and a great tool for any kitchen. Alternatively you can use a colander.

In a large mixing bowl, squeeze on some lemon juice and toss the lettuce. This will help the parmesan stick to the lettuce. Add a few tablespoons of parmesan, your croutons and bacon bits. Toss this all again. Always use wooden spoons to toss salads, never use metal spoons as they bruise the lettuce.

Squeeze in some dijon mustard and liberal amounts of caesar dressing. Toss this all again so the dressing and mustard get evenly distributed. Store in the fridge until the breasts are finished cooking to keep the lettuce nice and crisp.