Heat the oven to 350°F.

• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a medium bowl, combine the ground chicken and herb blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] 1-inch-thick patties.

On a sheet pan, lay the buns, cut sides up. Lightly drizzle with 1 to 2 teaspoons oil and season with salt and pepper. Spread the marinara on the bun bottoms, then sprinkle the Italian cheese blend on the bun tops. Bake until the marinara is heated through and the cheese is melted, 7 to 9 minutes. Meanwhile, start preparing the rest of the meal.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until lightly browned but not yet cooked through, about 2 minutes per side. Reduce the heat to medium and continue cooking without turning until the patties are cooked through, 7 to 9 minutes longer. Transfer to a plate. Do not clean the pan. While the patties are cooking, prepare the romaine.

• Trim the root end from the romaine heart; cut the romaine in half lengthwise.

In the same pan used for the burgers, working in batches if needed, place the romaine, cut sides down, and cook over medium-high heat without turning until lightly browned on some outside leaves, 2 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season with salt and pepper. 

Transfer the romaine halves to individual plates and spoon on as much Caesar dressing as you like. Place a bun bottom on each plate, top with a burger, and close with the bun tops. Serve any remaining dressing on the side.