Provolone Chicken Recipes

CHEESY PROVOLONE BAKED CHICKEN - OVEN BAKED CHICKEN BREAST RECIPES

Cheesy Provolone Baked Chicken - Oven Baked Chicken Breast Recipes image

You'll love how simple this oven baked chicken breast recipe is!

Provided by My Montana Kitchen

Time 1h10m

Number Of Ingredients 9

Ingredients

4 Boneless, Skinless Chicken Breasts
½ Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Italian Seasoning
8 Slices Provolone Cheese
½ Cup Mayonnaise
½ Cup Sour Cream
¾ Cup Shredded or Grated parmesan cheese

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

PROVOLONE CHICKEN

Provolone Chicken image

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

Ingredients

4 boneless chicken breasts, flattened
1/2 cup seasoned bread crumbs
1 teaspoon mixed Italian herbs (optional)
4 slices provolone cheese
1 teaspoon butter

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 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

Ingredients

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

CHICKEN PROVOLONE

Chicken Provolone image

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

Ingredients

fettuccine
4 boneless skinless chicken breast halves
salt
pepper
4 slices provolone cheese
4 slices genoa salami
fresh basil leaf
olive oil
crushed red pepper flakes, to taste
1 cup heavy whipping cream
1 tablespoon butter
1/4-1/2 cup parmesan cheese

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

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