1
Preheat the oven to 350°F.
2
Coat the peeled garlic cloves in oil, wrap in foil and roast for about 20 minutes, until caramelized.
3
Tear the bread into cubes and toss with oil, garlic, salt and pepper on a baking sheet. Roast for 13 minutes, until golden and crisp.
4
Pat the chicken breasts dry with paper towel, brush with olive oil and season both sides with salt and pepper. Arrange on a baking sheet and roast until cooked through, 15-20 minutes. Let the chicken rest for 5-10 minutes before slicing on the diagonal.
5
Add all of the Caesar dressing ingredients, including the roasted garlic, except the oil to a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste.
6
In a large serving bowl, toss the kale with the caesar dressing, shredded parmesan and croutons. Divide between bowls and top with sliced chicken breasts.