Start with the caesar sauce: Put all the ingredients in a blender and mush up. Then combine the mixture with mayonnaise and stir.
Chicken Crust: Put the parmesan in a bowl and mix with breadcrumbs and parsley. Open out the chicken fillets so that each of them has the shape of a butterfly. Mix oil, butter, garlic and chili flakes in a pan and sauté the chicken fillets until golden in medium-high heat (sauté both sides of the fillet).
Transfer the fillets in a tray. Spread 1 tbsp of Caesar sauce on each chicken breast. Then use thre parmesan mixture as a topping (add 1tbsp on each fillet). Preheat the oven (220 degrees C) and roast until brown. With the rest of the Caesar sauce we can make a Caesar salad or keep it in the fridge up to 3 days.