Recipe Background
If you're looking for the best of the best, Top-Tier Chicken is the way to go! These tender chicken breasts come loaded with all sorts of cheesy, crunchy, satisfying flavors, and will always come in first place. You can even count on them to provide you with your daily dose of veggies, thanks to the heart-healthy artichoke hearts piled on top and the fresh, crispy green salad served on the side. A fairly balanced AND very delicious meal? That's a rare occasion. It's no wonder it's called Top-Tier Chicken... it doesn't get much better than this!
If you're looking for the best of the best, Top-Tier Chicken is the way to go! These tender chicken breasts come loaded with all sorts of cheesy, crunchy, satisfying flavors, and will always come in first place. You can even count on them to provide you with your daily dose of veggies, thanks to the heart-healthy artichoke hearts piled on top and the fresh, crispy green salad served on the side. A fairly balanced AND very delicious meal? That's a rare occasion. It's no wonder it's called Top-Tier Chicken... it doesn't get much better than this!
Ingredients
- 1 (8-ounce) package cream cheese room temperature
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese grated, divided
- 30 butter crackers crushed
- 1 teaspoon fresh rosemary chopped
- 1/4 cup parsley roughly chopped
- 2 tablespoons salted butter melted
- black pepper to taste
- 6 (5-6-ounce) chicken breasts boneless and skinless, pounded to an even thickness
- kosher salt to taste
- 1 (13.5-ounce) can artichoke hearts drained and patted dry, quartered
- green salad to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a medium bowl, combine the cream cheese, the mayonnaise, the Italian seasoning, and 1/2 of the parmesan and mix well.
- In another medium bowl, combine the crushed crackers, the rosemary, the parsley, the remaining parmesan, and the melted butter and mix well.
- Season the cracker mixture with the pepper.
- Sprinkle 1/3 of the cracker mixture into the bottom of the prepared baking dish.
- Place the chicken breasts on top of the cracker mixture and lightly season with the salt and the pepper.
- Scatter the quartered artichokes over the chicken.
- Top each of the chicken breasts with 3 tablespoons of the cream cheese mixture and evenly coat them using a rubber spatula.
- Sprinkle the cracker mixture over the cream cheese-topped chicken breasts.
- Bake the chicken breasts until they reach an internal temperature of 165 degrees F, the cream cheese mixture is bubbly, and the cracker topping is well-browned, about 25 minutes.
- Let the chicken rest for 5 minutes.
- Serve the chicken breasts with the green salad.
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