Baked Chicken Provolone Recipes

PROVOLONE CHICKEN

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
• Place seasoned bread crumbs on flat dish.
• Press both sides of the chicken into the crumbs.
• Place coated chicken pieces in a greased 9x13 inch baking dish.
• Sprinkle with Italian seasoning (if using) and top with provolone cheese.
• Dot with butter.
• Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.

CHEESY PROVOLONE BAKED CHICKEN - OVEN BAKED CHICKEN BREAST RECIPES

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Place chicken in baking dish.
• Mix together salt, pepper, garlic, and Italian seasoning. Sprinkle a small amount over chicken breasts. Top with sliced provolone cheese.
• In a medium bowl, blend together the remaining seasonings with mayonnaise, sour cream, and parmesan. Spread over provolone.
• Bake for 45 minutes to 1 hour, or until chicken reaches an internal temperature of 165 degrees.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

CHICKEN WITH MUSHROOMS AND PROVOLONE

Steps:

• Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
• Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
• In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
• Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
• Remove mushrooms from pan and set aside.
• Preheat oven to 350F.
• In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
• Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
• Lightly season cutlets with salt and pepper.
• Distribute mushrooms over chicken and spoon tomato sauce over.
• Drizzle with 1/2 cup heavy cream.
• Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
• Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

BAKED CHICKEN PEPPERONI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub oregano and basil over chicken breasts.
• Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
• Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

PROVOLONE-SMOTHERED CHICKEN

Steps:

• Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
• Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
• Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.

CRISPY BAKED CHICKEN WITH GIARDINIERA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
• Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
• Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
• Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.