In a blender, combine the lemon juice, anchovies, mustard, Worcestershire sauce, vinegar and garlic. Pour the mixture into a mixing bowl, then stir in the grated parmesan, mayonnaise and olive oil.
Salt and pepper the chicken breasts, then sear both sides in a hot pan. Place them in an oven-safe dish, and top each with thyme, bay leaf, garlic and butter. Bake until the centre reaches 120°C (250°F). Occasionally baste the chicken with the buttery pan juice as it cooks. After the chicken has cooled, slice each breast into thin pieces.
In a mixing bowl, toss together the romaine, croutons and shaved parmesan.
Divide the salad among four plates, and top each one with a quarter of the chicken slices and five sun-dried tomatoes. Drizzle the dressing over each salad, then sprinkle chopped chives over each. Finish with a pinch of fleur de sel and some freshly ground pepper.