1 large boneless, skinless chicken breast, cut horizontally*
1 cup buttermilk
¼ cup Italian Dressing, any kind will do
Topping:
4 oz. cream cheese, softened
½ 10-oz. pkg. froz. chopped spinach, thawed, squeezed dry
½ cup chopped artichoke hearts
¼ cup grated Parmesan cheese
1 tablespoon mayonnaise
1/8 teaspoon garlic powder
1/8 teaspoon Melissa’s lemon pepper
Freshly ground black pepper
2 slices provolone cheese
Preheat oven to 400ºF. Grease a 1-quart baking dish (or individual au gratin dishes); set aside.
Place chicken breast halves into a shallow bowl, cover with buttermilk and return to the fridge for 6-8 hours or overnight. Remove chicken from buttermilk; pat dry. Pour salad dressing into a Ziploc bag. Place chicken breasts into bag, squish to cover chicken with dressing, set aside for 15 minutes while you prepare topping.
Place all topping ingredients into a medium mixing bowl. Beat until thoroughly combined.
Remove chicken breasts from marinade, pat dry. Place breasts into prepared casserole. Divide topping among the two breast halves, thoroughly covering the top of each. Place a slice of provolone cheese on each piece of chicken, and bake for 20 to 30 minutes, or until internal temperature of the chicken reaches 165°F.
*You can learn how to do this here.