1/2 cup plus 1 tablespoon olive oil
4 boneless skinless chicken breast halves, about 8 ounces each
3/4 teaspoon salt
1/4 plus 1/8 teaspoon fresh cracked black pepper
1 teaspoon Essence, recipe follows
1 large egg yolk
1/4 teaspoon finely chopped anchovies
1/2 teaspoon finely minced garlic
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1 pound hearts of romaine, chopped into 1-inch pieces
1/4 cup grated Parmesan
4 (14-inch) flour tortillas
1 cup coleslaw, optional
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
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