Stir the dressing and wine in a shallow dish to blend, add chicken and marinate for 1 hour, turning several times.
Grind the oregano, thyme, salt, black pepper and chilli to a fine powder. Spread the spice mixture on a plate.
Drain chicken, dip into the mixture to coat both sides, shaking off any excess. Place on a hot BBQ and cook for 3 to 5 minutes on each side until cooked through.
Use a fork to mash the anchovies into a paste in a small bowl, stir in the lemon juice, Worcestershire sauce, chopped fresh parsley, Dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the olive oil slowly. Stir in the freshly grated parmesan cheese.
Pour the dressing over Crispy salad in a large bowl and toss thoroughly to coat.
Serve with the chicken, sliced, on top of Caesar salad with a chilled glass of Chablis.
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