Cut romaine lettuce heads in half and place on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place chicken breasts on a plate. Season with lemon pepper.
Grill chicken breasts first. Use a meat thermometer to test when they are done. Chicken needs to reach a temperature of 165° Fahrenheit.
When chicken is done place on a clean plate and cover with tin foil.
Place romaine lettuce head halves face down on the grill. Char as desired and remove.
Place romaine lettuce head half face up on your plate. Sprinkle with: chicken, tomatoes, shaved parmesan cheese, croutons and capers. Drizzle with cesar dressing.
Enjoy!