Tear Romaine into bite-size pieces, toss with mushrooms, croutons, garlic, onion, and Caesar dressing. Place on chilled salad plates. Spoon 1 teaspoon Parmesan cheese over each serving and top with cracked black pepper.
Season chicken breasts with salt, pepper and rosemary. Grill over hot coals about 5 minutes per side. Slice and serve over salad. Garnish with remaining cheese