Step 1

Combine lemon zest, juice of 1 lemon, 3 crushed garlic cloves, rosemary and 2 tablespoons oil in a bowl. Add chicken and toss to coat. Marinate for 15 minutes.

Step 2

Preheat the oven to 180°C.

Step 3

Toss bread in remaining 1 tablespoon oil, then place on a large baking tray with pancetta. Bake for 6-8 minutes until bread is golden and pancetta is crisp.

Step 4

Meanwhile, heat an ovenproof frypan over medium heat. Cook chicken for 2-3 minutes each side until golden. Transfer to oven and bake for a further 5 minutes or until cooked through.

Step 5

Combine mayonnaise, parmesan, juice of the remaining lemon and remaining garlic in a bowl, then season to taste with salt and pepper. If dressing is too thick, add 1-2 tablespoons warm water.

Step 6

Toss lettuce and bread with dressing. Divide among bowls and sprinkle with torn pancetta and extra parmesan. Serve chicken with salad and lemon.