1. Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.
2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
6. If desired, garnish with chopped parsley.

For the Caesar Dressing:
• In a small bowl, soak the anchovies in a bowl of water for 5 minutes. Drain and pat the anchovies dry. Mince the anchovies and mash to form a paste; set aside.
• While anchovies soak, bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each egg with a pushpin. Boil the eggs exactly 75 seconds. Remove with a slotted spoon.
• Rub the inside of a salad bowl with the cut sides of the garlic cloves.
• Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add the lemon juice. Add mashed anchovies, Worcestershire, dry mustard and freshly ground black pepper; whisk to combine. Whisk in the olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep dressing refrigerated, in an airtight glass container, until ready to serve.