Baked Caesar Chicken
Servings: 4

2 pounds boneless skinless chicken breasts (thin-cut recommended)
6 tablespoons creamy Caesar dressing
6 ounces provolone cheese sliced
1 cup Caesar-style croutons
1 tablespoon butter melted
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat your oven to 375°F.

Arrange the chicken breasts in a single layer in a baking dish. Season with salt and pepper.
Spread 1-2 tablespoons of Caesar dressing over each chicken breast, creating a thick layer.

Place slices of provolone cheese over each chicken breast to cover completely.

Put the croutons in a zip-top bag and crush them into crumbs using a rolling pin. Mix the crumbs with the melted butter.

Sprinkle the buttered crouton crumbs evenly over the cheese layer.

Bake on the middle rack for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the crumb topping is golden brown. If the topping starts to get too dark, loosely cover with foil for the remaining cook time.
Let rest for 5 minutes before serving.

Notes
If using regular (thicker) chicken breasts, consider slicing them horizontally to create thinner pieces that will cook more evenly and quickly.

Make sure to use creamy Caesar dressing, not the vinaigrette style.

For a variation, try using different flavored croutons or a different type of cheese like mozzarella or Swiss.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

This dish can be prepared ahead of time up to the baking step, then covered and refrigerated for up to 24 hours before baking.