This savory chicken is one of my family’s favorite dinners. I’m talking about moist, tender white meat, with a crispy, cheesy coating, and it gets requested a lot. It’s a really impressive dish, but the secret is that it’s quick and easy to prepare.
Serve it with a good marinara sauce, and you’ll love it.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085028/2016-07-29_1207_edited-22-1024x683.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085028/2016-07-29_1207_edited-22-1024x683.jpg)
- 2 large boneless, skinless chicken breast halves (about 1½ pounds)
- 1 cup butter cracker crumbs (1 sleeve or 32 crackers)
- ½ cup grated Parmesan
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley flakes
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon salt
- 4 tablespoons butter, melted and cooled
- 6 slices provolone cheese
- Fresh basil for garnish
- 1 jar marinara sauce
- Line a large baking sheet with parchment paper, and preheat oven to 375 degrees F.
- Melt butter in a small dish and set aside to cool.
- Place the chicken pieces in gallon sized plastic zipper bags, and squeeze out all the air as you seal/ Using the flat side of a meat mallet, pound them out to a uniform thickness (about 1 centimeter). Cut each piece into 3 pieces. Set aside.
- In a pie plate combine, cracker crumbs, Parmesan, dried oregano, parsley flakes, paprika, pepper, garlic salt, and salt. Mix together with a fork.
- Dip chicken pieces in butter until completely submerged, and then dip in crumb mixture to completely coat. Lay out on parchment-lined baking sheet. Be sure that the pieces are spread out and not touching. Drizzle remaining butter on top of chicken, and sprinkle with remaining crumbs.
- Bake at 375 degrees for 20 minutes.
- Increase heat to 400 degrees. Remove chicken, and top each piece with a slice of provolone. Return to oven and bake at 400 degrees just until cheese is melted and bubbly. (about 5 minutes)
- Sprinkle with fresh chopped basil, and serve with marinara.
![Place the chicken pieces in gallon sized plastic zipper bags, and squeeze out all the air as you seal. Using the flat side of a meat mallet, pound them out to a uniform thickness. (about 1 centimeter)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30084854/2016-07-29_1056_edited-1-copy_edited-21-1024x341.jpg)
Place the chicken pieces in gallon sized plastic zipper bags, and squeeze out all the air as you seal. Using the flat side of a meat mallet, pound them out to a uniform thickness.
(about 1 centimeter)
![In a pie plate combine 1 cup butter cracker crumbs (1 sleeve or 32 crackers) ½ cup grated Parmesan 1 teaspoon dried oregano leaves 1 teaspoon dried parsley flakes ½ teaspoon paprika ½ teaspoon black pepper ¼ teaspoon garlic salt ¼ teaspoon salt Mix together with a fork.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30084839/2016-07-29_1007_edited-21-1024x683.jpg)
In a pie plate combine
1 cup butter cracker crumbs (1 sleeve or 32 crackers)
½ cup grated Parmesan
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon garlic salt
¼ teaspoon salt
Mix together with a fork.
![Dip chicken pieces in butter until completely submerged, and then dip in crumb mixture to completely coat.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30084917/2016-07-29_1103_edited-21-1024x683.jpg)
Dip chicken pieces in butter until completely submerged, and then dip in crumb mixture to completely coat.
![Increase heat to 400 degrees. Remove chicken, and top each piece with a slice of provolone. Return to oven and bake at 400 degrees just until cheese is melted and bubbly. (about 5 minutes)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30084940/2016-07-29_1147_edited-21-1024x683.jpg)
Increase heat to 400 degrees. Remove chicken, and top each piece with a slice of provolone. Return to oven and bake at 400 degrees just until cheese is melted and bubbly. (about 5 minutes)