Preheat oven to 425°F.  Spray baking sheet with Chef's Joy spray.  Divide 1/2 cup Parmesan cheese into 4 2-inch circles on prepared baking sheet.  Bake 5 to 8 minutes or until cheese melts and turns golden brown.  Immediately remove from oven and cool for 1 minute.  Gently remove crisps using metal spatula and place on wire rack to cool completely.   Can be made 2 days ahead and stored at room temperature in a closed container.

Combine mayonnaise, lemon juice, Worcestershire, garlic and lemon zest in small bowl.  Remove 2 tablespoons of mixture and toss with chicken.  Stir remaining 2 tablespoons of Parmesan cheese into remaining mayonnaise mixture and toss with romaine.

Spray 12-inch skillet with Chef's Joy spray and heat skillet over medium heat.  Cook chicken 8 to 10 minutes or until lightly browned and cooked through, stirring occasionally.

Arrange lettuce on serving platter, top with chicken and Parmesan crisps.