Preheat oven to 375℉. Slice chicken in half lengthwise and brush with olive oil and season with salt and pepper. Bake for 22-25 minutes or until done.

If using Pampered Chef™ Grill Pan and Press, preheat for 2-3 minutes on medium-high heat. Prep chicken as stated above and cook 3 minutes, flip, and cook another 3 minutes.

Let cool 5 minutes and then dice.

Cut bread into 3/4 inch cubes and place in microwave-safe dish. Add 2 tablespoons of olive oil, 1 tablespoon of rub and stir well. Microwave on high 3-4 minutes. Stir every minute or so. Once bread is hard and begins to brown, they are done.

This recipe was developed with use of the RockcrokⓇ by Pampered Chef to make in the microwave. See notes for that specific recipe. I am providing stovetop recipe.

Over medium-high heat combine chicken stock, 2 tablespoons rub, marinara sauce, tomatoes, diced chicken, and garlic in a stockpot or dutch oven.

Cook for 15-20 minutes, stirring occasionally until hot.

Add Parmesan cheese and mix well.

Top the soup with half of mozzarella cheese and half of the croutons and mix in.

To serve, top individual serving bowls evenly with remaining cheese and croutons.

Enjoy!