Not Fried Fried Provolone Recipes

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CHICKEN PROVOLONE



Chicken Provolone image

Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

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.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

PROVOLONE BURGERS



Provolone Burgers image

This is in the new Taste of Home magazine. I made them along with Fried Dill Pickle Coins (also from TOH) & my husband & daughter thought they were both awesome!!! Cooking time is approximate.

Provided by Doglover61aka Earnh

Categories     Lunch/Snacks

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

2 eggs, beaten
1 medium onion, finely chopped
3 teaspoons dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs ground beef
8 slices provolone cheese
8 sandwich buns, split
lettuce

Steps:

  • In a bowl, combine the first seven ingredients.
  • Crumble beef over mixture; mix well.
  • Shape into eight patties.
  • Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
  • Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted.
  • Grill rolls cut side down for 1-2 minutes or until toasted.
  • Top with lettuce& burgers.

OVEN FRIED PROVOLONE STUFFED CHICKEN



Oven Fried Provolone Stuffed Chicken image

Someone posted this on Facebook. This was really tasty. I used spaghetti sauce for dipping, can use marinara if preferred

Provided by Cristi Hinten

Categories     High Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
4 slices provolone cheese, thick cut
1 cup buttermilk
1 egg, beaten
3 tablespoons milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 1/2 cups breadcrumbs, seasoned
3/4 cup parmesan-romano cheese mix, grated
1 1/2 teaspoons parsley flakes
1 1/2-2 teaspoons garlic powder
1/2-1 teaspoon salt
1/2 cup butter, melted

Steps:

  • At least one hour prior to baking the chicken, marinate in one cup of buttermilk. Refrigerate until baking.
  • Preheat the oven to 425°F and spritz a baking sheet with cooking spray. Remove the chicken from the buttermilk marinade, and discard. Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. Insert a folded slice of thick cut provolone cheese into the pocket. Of course, you could use your favorite cheese, if you like. Repeat this process with all of the chicken breasts.
  • To prepare the dredging ingredients, mix one beaten egg with 3 tablespoons of milk, set aside. Season 1 cup of all purpose flour with 1/2 tsp each of salt, paprika and black pepper. [or to your taste] This amount of flour is likely more than needed. I prefer make a little extra, than not have enough. For the breading, mix together the bread crumbs, grated Parmesan-Romano, dried parsley, garlic powder and salt. Prepare the dredging ingredients in this order. Seasoned flour, egg wash, bread crumb coating. Have your baking sheet nearby so, you can move the chicken directly onto the pan after coating.
  • After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. [tip: Dip the toothpicks in water so, they won't get too hot in the oven] If you have long skewers, you could use those instead to skewer along the sides of the chicken to secure the pocket. Drizzle each piece with melted butter or margarine.
  • Place into the oven and bake for 25 minutes. Depending on the thickness of your chicken breasts, this may take a few minutes longer, or if they're thinner, less time. Rule of thumb with chicken is to bake until the juices run clear. Very important!
  • Allow the chicken breasts to rest on the pan 5-10 minutes before serving. This chicken can be eaten alone, or with a dipping sauce such as marinara sauce. Yield: 4 pieces.

Nutrition Facts : Calories 827.9, Fat 42.3, SaturatedFat 24.2, Cholesterol 217.2, Sodium 1807.1, Carbohydrate 59, Fiber 3, Sugar 6, Protein 51

NOT FRIED, FRIED PROVOLONE



NOT FRIED, FRIED PROVOLONE image

Categories     Cheese     Appetizer     Quick & Easy

Yield two (2)

Number Of Ingredients 7

olive oil 1tea spoon
provolone 2 slices
garlic powder tbl spoon
crushed red peper to taste
parsley (dry) large pinch
parmesan cheese 2 tbl spoons
tooth picks

Steps:

  • on a flat salad plate. place the olive oil in the center with to two slices of cheese together spread the olive oil around so that the cheese does not stick then place the cheese in the center of the plate. evenly spread the garlic powder,red peper and parsley. place in the microwave for one (1) minute then cut in to about 6 pices then sprinkle the parmesan insert tooth picks and pass around

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