Add chicken to a plate and spread with caesar dressing. Wrap well with wrap and store in the refrigerator one hour to overnight.
When ready to cook, preheat oven to 425º F, remove wrap, and drizzle olive oil into a medium skillet over medium heat. Once oil begins to shimmer, add chicken and brown on both sides. Place in oven and bake until it registers 165º F when checked with an internal thermometer and the juices run clear when pricked with a sharp knife. Remove from oven, sprinkle with pepper and allow to rest about 5 minutes before slicing.
For the croutons:
Toss the cubed bread in the olive oil and Stone House Seasoning. Transfer to a baking sheet and bake at 425º F until golden brown, about 8 minutes. Remove from the oven and set aside.
For the salad:
Add lettuce to a large bowl or individual salad bowls. Top with chicken, croutons, shaved parmesan and serve with Caesar dressing. Alternately, add lettuce and chicken to a large bowl. Drizzle with Caesar dressing and toss to coat. Top with croutons and shaved Parmesan and serve.