Chicken Prosciutto Provolone Recipes

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SHEET PAN-PROSCIUTTO CHICKEN WITH SMOKED PROVOLONE

Steps:

• Heat oven to 375ºF.
• Cover rimmed baking pan with foil; spray with cooking spray.
• Wrap 1 prosciutto slice around each chicken breast; place, seam side down, on prepared baking sheet.
• Bake 18 to 20 min. or until chicken is done (165ºF). Top with cheese; bake 1 to 2 min. or until melted.

CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease an 8x8 (or larger) baking dish.
• Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
• Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
• Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
• You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
• Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
• Delicious - I hope you enjoy.

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.

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.

PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE

Steps:

• Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4" thick. Season on all sides with salt and pepper.
• Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2" border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
• Preheat oven to 450°F. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°F, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
• Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
• Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.

PROSCIUTTO-PROVOLONE STUFFED CHICKEN BREASTS RECIPE - (3.4/5)

Steps:

• Preheat oven to 400°F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper. Place 2 slices of the prosciutto, 2 slices of the provolone cheese, and a few basil leaves on each chicken piece. Fold in sides; roll up chicken. Secure each roll with a wooden toothpick. In a large oven-safe skillet heat 2 tablespoons of oil over medium-high heat. Add chicken rolls. Cook about 6 minutes or until golden, turning occasionally to brown evenly. Transfer skillet to oven. Bake, uncovered, for 12 to 15 minutes or until chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Return pasta to hot pot; cover and keep warm. Remove chicken from skillet; keep warm. In the same skillet combine the remaining 2 tablespoons of oil, butter, and garlic. Cook and stir over medium heat for 1 minute. Remove from heat. Add cooked pasta; toss gently to coat. Sprinkle with 1/2 cup of the Parmesan cheese; toss gently to coat. To serve, remove toothpicks from chicken rolls. Slice each chicken roll; arrange chicken and pasta on dinner plates. Sprinkle with the remaining 1/2 cup Parmesan cheese and, if desired, garnish with additional basil.

STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
• Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
• Top chicken with sauce and serve.