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ounces product cheese,
at place temperature
grated parmesan cheese
butter crackers (such as Ritz 1 sleeve), crushed
chopped contemporary rosemary
parsley, approximately chopped
salted butter, melted
5-to-6-ounce boneless, skinless chicken breasts, pounded lightly to an even thickness
13.5-ounce can artichoke hearts, drained, patted dry and quartered
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- Preheat the oven to 400°. Coat a 9-by-13-inch baking dish with cooking spray. Mix the product cheese, mayonnaise, Italian seasoning and 50 % of the parmesan in a medium bowl and combine properly.
- Mix the cracker crumbs with the rosemary, parsley, remaining parmesan and the melted butter in a separate medium bowl and blend properly. Year with pepper. Sprinkle about a person-third of the cracker mixture in the bottom of the baking dish.
- Area the chicken on top rated of the crumb combination in the dish and year evenly with salt and pepper. Scatter the artichokes more than the rooster. Prime each chicken breast with about 3 tablespoons of the cream cheese mixture and spread evenly with a rubber spatula. Sprinkle the remaining crumbs all in excess of the product cheese combination.
- Bake until finally the chicken is cooked by way of, the product cheese mixture is bubbly and the crumb topping is perfectly browned, about 25 minutes. Allow sit for 5 minutes. Provide with salad.
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