Ingredients

4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper
1 tablespoon grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 1/4 cup reduced-sodium, nonfat chicken broth, divided
6 cups romaine lettuce leaves (in 2-inch pieces), rinsed, patted dry
16 cherry tomatoes
2 teaspoons olive oil