If you're making the homemade Caesar Dressing, start with that recipe or use store-bought Caesar dressing. 

1. Preheat the oven to 350 degrees. On the stovetop, heat a small skillet over medium low and melt the butter in the skillet. Toss in the garlic and cook for 60-90 seconds until fragrant, stirring half way through.
2. Chop the bread into 1 inch cubes and place in large bowl. Pour over the garlic butter, tossing to combine. Layer the croutons on a cookie sheet and bake for 9-10 minutes until toasted. Transfer the croutons to a bowl, leaving the garlic on the cookie sheet. Note: The garlic gets bitter when baking and I prefer not to add it in with the croutons.
3. Slice the chicken breasts down the center (width) to create two thinner chicken cutlets, four total. Pat dry, and season with salt, pepper, and garlic powder on both sides.
4. In a large skillet over medium low heat, add in the bacon and cook until crispy, stirring every few minutes. This takes about 10 minutes, but can vary with different brands and sizes of bacon. Transfer the bacon to a paper towel lined plate with a slotted spoon, leaving the grease in the skillet.
5. Add the chicken breast into the skillet with the bacon grease and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Transfer to a plate and tent with foil. Allow to cool for 10 minutes.
6. Slice the chicken breast into strips or dice into cubes.
7. In a large salad bowl, toss together lettuce, bacon, chicken, red onion, 3/4 cup parmesan cheese and 3/4 cup of Caesar Dressing. Top the salad with homemade croutons and additional 1/4 cup parmesan cheese.
8. Serve with additional salad dressing on the side. Enjoy!