Jims Chicken Provolone Recipes

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.

CHEF JOHN'S CITY CHICKEN

Steps:

• Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
• Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
• Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
• Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
• Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
• Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

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.

CHICKEN PROVOLONE

Steps:

• Boil pasta and set aside.
• Butterfly chicken breasts; place boned side up and pound thin.
• Season with salt and pepper.
• Lay provolone, salami and torn basil leaves on one side of the butterflied breasts.
• Fold breast in thirds.
• In nonstick skillet heat a little olive oil along with red pepper flakes.
• Brown chicken.
• Cook over medium-low heat, covered, until juices run clear.
• While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald.
• Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened.
• Serve chicken on top of pasta with sauce spooned over the top.

JIM'S CHICKEN PROVOLONE

Steps:

• Pound breasts to flatten.
• Mix 1 tb. flour and 1 cup of milk together.
• Add a little garlic salt and salt, to taste. Pour over the chicken breasts.
• Cover and refrigerate and let marinate while preparing rest of the ingredients.
• Fry bacon crisp, saving grease to cook in. Set bacon aside.
• Thaw and squeeze our liquid of spinach until dry.
• Mix the spinach with the sour cream.
• Add a pinch of garlic salt, salt and 1 Tb. of fresh, chopped basil to spinach and sour cream. Mix and refrigerate.
• Take the breasts out of the refrigerator and drain. Pat off excess moisture with a paper towel.
• Saute the chicken in the bacon grease 8 to 10 minutes until golden brown.
• Remove chicken and put in a 9 x12 elongated dish or pan. You don't want the sides to deep.
• Spoon the sour cream/spinach mixture over the top of each breast and top with grated provolone cheese and finish with a crisp bacon strip.
• Bake at 350° or 325° for about 20 or 30 minutes. You can put this dish together the night before but bake longer if do so.
• This dish rewarms very well.