Slice 5-6 pieces of the baguette and place on a tray and spray both sides with oil and grate over a little parmesan
Remove the skin from the chicken breast and stretch it out flat season with salt and place on the tray with the bread
Place the bread and skin in a pre-heated oven 190 degrees for 5-6 mins until the bread is crisp and golden, remove the bread and return the skin for a further 8-10 mins until golden and crisp, once cooked remove and place on a sheet of paper towel
Remove the tenderloin and set aside for another use. Butterfly the chicken breast and place a sheet of cling film over the chicken and tap it out to an even thickness with a rolling pin or meat tenderiser
Sprinkle over a few sprigs of thyme some grated parmesan and lay out 3 anchovy fillets down the middle of the chicken, roll the chicken up into a sausage. Wrap tightly in cling film and place in a zip lock bag.
Place the chicken into the oven steam setting 60 degrees for 40 mins
While the chicken cooks make the dressing by mixing egg yolks, grated garlic, more grated parmesan, smoked paprika, salt and pepper and vinegar together, Whisk this mix until well combined and slowly add the oil whisking constantly like making a mayonnaise. Once combined add the cream whisk through until combined
Once the chicken is cooked place it in a bowl of iced water to cool
To assemble the salad cut the baby cos in 1/4 and place in the bowl, scatter some extra anchovy fillets, chop the croutons and the chicken skin and scatter over the cos, once cool slice the chicken and place into the bowl with the salad, finish with a drizzle of the dressing and serve