PROVOLONE CHICKEN
Make and share this Provolone Chicken recipe from Food.com.
Provided by Sandylee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 413.5, Fat 22.6, SaturatedFat 9.4, Cholesterol 114.8, Sodium 607.2, Carbohydrate 10.9, Fiber 0.7, Sugar 1, Protein 39.5
CHICKEN PROVOLONE
Chicken breasts are butterflied , topped with provolone cheese, Genoa salami and basil leaves. Served over fettuccine with a rich cream sauce.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 520.7, Fat 38.6, SaturatedFat 22.9, Cholesterol 191.6, Sodium 624.9, Carbohydrate 2.6, Sugar 0.3, Protein 39.9
CHEESY PROVOLONE BAKED CHICKEN - OVEN BAKED CHICKEN BREAST RECIPES
You'll love how simple this oven baked chicken breast recipe is!
Provided by My Montana Kitchen
Categories Main Dishes
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 29 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 Chicken Breast, Sodium 683 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHICKEN PROVOLONE
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
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
ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
PROVOLONE-SMOTHERED CHICKEN
Make these easy basil, tomato and cheese-topped marinated chicken breasts in your contact grill. Serve as-is or on toasted French bread slices.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250, Carbohydrate 2 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g
CHICKEN WITH MUSHROOMS AND PROVOLONE
This is a recipe I developed today, inspired by a recipe request, and having the same ingredients on hand. We all enjoyed it and hope you will too.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 772.7, Fat 57.3, SaturatedFat 26, Cholesterol 243, Sodium 895.6, Carbohydrate 7.1, Fiber 1.2, Sugar 2.5, Protein 57.7
QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE
Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
Provided by Rosanna
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 562.6 calories, Carbohydrate 24.3 g, Cholesterol 184.8 mg, Fat 32.5 g, Fiber 2.5 g, Protein 42.9 g, SaturatedFat 9.4 g, Sodium 1165.7 mg, Sugar 2.1 g
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
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).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE
Steps:
- Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
- Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
- Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
- Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
- Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.
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