Chicken Caesar Salad

4 (4oz) skinless, boneless chicken breasts
1 head romaine lettuce
juice of 1 lemon
2 hard-boiled eggs
1/2 tsp pepper
1/4 C shredded Parmesan cheese
1 C croutons
Dressing:
2 cloves garlic
1/4 C vegetable oil
1/4 C grated Parmesan cheese
1 Tbsp Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp salt
2 Tbsp lemon juice

For dressing, process garlic, oil, Parmesan, Worcestershire sauce, mustard and salt in blender for 15 seconds. Add lemon juice; process until smooth. Cook chicken over medium heat until no longer pink in the center. Cut chicken into bite-sized pieces; set aside. Rinse lettuce leaves and pat dry. Tear lettuce into large pieces; place in large salad bowl. Squeeze lemon juice over top; toss lightly. Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl; toss lightly. Sprinkle cheese and croutons over salad.