Chicken With Provolone Cheese 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.

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.

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 PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.

HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
• Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
• Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
• Carefully roll the chicken up.
• Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
• Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
• Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
• Bake for 20 minutes.
• Slice, then serve!
• Enjoy!

QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE

Steps:

• Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
• When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
• Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.