Preheat the broiler to high.

Cut each chicken bread in half horizontally to make 4 thin portions. Sprinkle both sides of the chicken with the rosemary, salt, and pepper.

Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken and cook until browned, about 4 minutes, then turn over and cook the other side for an additional 4 minutes.

While the chicken is cooking, combine the artichoke hearts, mayonnaise. Set aside 4 tablespoons of the parmesan cheese, and add the remaining cheese plus the parsley to the artichoke mixture. Stir to combine.

Once the chicken is done cooking, turn off the heat and spread the artichoke mixture over the chicken breasts. Sprinkle the reserved parmesan cheese over the top.

Transfer to the oven and broil until the topping is golden brown and the chicken is cooked through, about 4-6 minutes. If the topping starts to brown too much, adjust where the pan is in your oven.

Serve the chicken warm.