Pat the chicken breasts completely dry with a paper towel. Season them evenly on both sides with the sea salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 3-4 minutes per side until a light golden crust forms.

Reduce the heat to low and add 1/4 cup (60ml) of water to the skillet. Cover immediately with a tight-fitting lid. Let the chicken simmer for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the cooked chicken from the skillet and place it on a clean cutting board. Using two forks, pull the meat apart into fine, bite-sized shreds.

In a medium mixing bowl, whisk together the buffalo sauce and melted unsalted butter. Add the warm shredded chicken into the bowl and toss thoroughly until every piece is coated.

Wash and carefully separate four large, crisp romaine lettuce leaves. Pat them completely dry. Spoon the warm, saucy shredded chicken generously into the center of each romaine leaf.

Generously top the warm chicken with crumbled blue cheese and finely chopped fresh parsley. Serve immediately on a rustic wooden cutting board.