Start by placing 1 Tbs of the Extra Virgin Olive Oil in a frying pan and turn heat to medium-high. Place the chicken tenders in a bowl and sprinkle 1/2 Cup Parmesan cheese over the chicken, then one at a time press a little cheese to both sides of the tenders and place in the frying pan. Sprinkle with salt and pepper. Cook about 5 minutes each side only flipping once so that a nice Parmesan crust forms. When chicken is done turn heat off and leave the chicken in the pan until lettuce is done.

Now prep the lettuce. Slice each head of romaine in half.

Brush the inside of each head of romaine with olive oil, then sprinkle remaining Parmesan between the 4 heads of romaine. Heat a large frying pan and place lettuce cheese side down in the pan. Cook on high for 4-5 minutes, until the cheese melts and starts to brown. While cooking the lettuce put ice cubes in a bag and set on a plate.

Only cook the one side of the romaine with the cheese on it. As soon as it's done, flip it and put it spine side down on the ice bag. Scrape the bits of Parmesan from the pan onto the half of romaine. Squeeze a lemon wedge on each half head of romaine.

To serve place half a head of lettuce on a plate with 2-3 chicken tenders