Sheet Pan Prosciutto Chicken With Smoked Provolone Recipes

PROSCIUTTO WRAPPED CHICKEN

Steps:

• Preheat oven to 400. Place a sheet of parchment paper on a baking sheet. Place chicken breasts on parchment paper. Drizzle chicken with olive oil and sprinkle with salt and pepper on both sides.
• Bake chicken for 15-25 minutes, depending on thickness and size of breasts. Chicken should be almost fully cooked before you wrap it but don't overcook.
• Remove pan from oven and wrap each breast in a slice of prosciutto, then drape a slice of provolone over the top.
• Place pan back in oven and bake for 5 minutes, until cheese is melted and lightly browned.

BRAISED CHICKEN BREAST WITH SMOKY PROVOLA

Steps:

• Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.
• Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Add the chicken to the pan, and brown each side for about 2 minutes.
• Once it is browned, top each breast with a basil leaf and a slice of prosciutto. Increase the heat to medium-high. Push aside the chicken to make a dry clear spot in the center of the pan, and pour in the Marsala and white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about 2 minutes. Add the chicken stock, cover, and simmer to blend the flavors, about 3 minutes.
• Uncover, top the chicken evenly with the smoked provola and cover. Adjust the heat to a simmer, cooking about 5 minutes to melt the cheese, then uncover. Bring to a boil, and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8 to 10 minutes more.

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).

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.

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.