Ahead of time: Separate and wash the romaine leaves. Dry them thoroughly with paper towels. Wrap them in damp paper towels and place in plastic bag and put in refrigerator. Add the bruised garlic to 1/2 olive oil and let steep for two hours or more.
For Spice Blend: Place all spices in a grinder and process until finely ground.
For Croutons: Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat cubes with cooking spray and sprinke with 1/4 teaspoon Spice Blend, 1/8 teaspoon pepper and a dash of salt, toss well. Bake at 350 degrees for 15 minutes or until lightly browned; set aside.
Rub the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and the remaining Spice Blend. Coat a large non-stick skillet with cooking spray and place over medium high heat. Add chicken and cook 4 minutes on each side until done. Remove chicken from skillet and let cool. Cut chicken across grain into thin slices; set aside.
Preparing the Salad: When you are ready to serve, grate the cheese. Tear romaine into bite size pieces into a large salad bowl. Combine lemon juice, vinegar, oil and salt and pepper in a bowl and whisk vigorously. Taste the dressing and correct seasoning is necessary. Zig-zag dressing over lettuce and toss until thoroughly coated. Break the egg into a small bowl and whisk briefly. Add it to the greens and toss until the leaves glisten. Add the parmesan and croutons and toss briefly. Place even amounts of greens on individual plates and top with chicken slices. Serve.
Several of the steps to this salad can be done ahead of time, washing the romaine, preparing the croutons and steeping the garlic in olive oil.