Jims Chicken Provolone Recipes

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 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.

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.

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:

• 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.