Preheat the oven to 400F.
Mix the ground croutons, Parmigiano, oregano, thyme, rosemary, salt and pepper in the plastic bag and toss to combine.
Add the chicken, a couple pieces at a time, seal the bag and give it a good shimmy-shake to coat the chicken.
Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.
Into a container with a lid, add the red wine vinegar, garlic, basil and EVOO. Place the lid on tight, and give it a good shimmy to mix it up. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad.
Season with salt and pepper, toss to coat and serve alongside the chicken.