Makes 12 tacos
Parmesan Taco Shells and Assembly
In a medium size bowl, combine, lemon juice, lemon slices, olive oil, garlic, fresh oregano, salt and pepper. Add the chicken breast strips and toss to evenly coat. Place into the refrigerator to marinate for at least 1 hour. While the chicken marinates, begin to make the taco shells.
To start; set two equal height cups upside down. On top of the cups, place a thick handled wooden spoon across. This will shape the Parmesan taco shells.
To make the shells, heat a small (about 4-5 inch) pan on medium heat. Once hot, spray with a light coat of oil. Sprinkle in a 1/4 cup of grated Parmesan in an even layer avoiding any holes. Let the cheese melt and continue to cook until it stops bubbling. The crisp should be an even golden brown throughout. Working quickly, drape the cheese over the handle of a the wooden spoon to form the shell. It will harden within a few seconds. Transfer to a plate to cool completely. Repeat with remaining cheese to make 12 shells.
Heat a medium pan to medium-high heat. Once hot, add in 1/4 cup of olive oil, and cubed bread crumbs. Stirring frequently, toast bread until golden. Set aside until ready to assemble.
Once chicken has marinated, heat a grill pan on high. Working in batches, grill strips of chicken until cooked. Set cooked strips on a cutting board and cut into pieces, about 1/2 inch in size. Reserve until ready to assemble.
Combine Romaine lettuce, cubed chicken and RENÉE’S® Gourmet Caesar Dressing, in a medium bowl. Mix well to ensure everything is coated evenly. Fill each taco shell with Caesar mix then place on a platter. Repeat with remaining salad and taco shell. Top each taco with cooked bacon and croutons.