Chicken Provolone Recipe 455 Food

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 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.

PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS

Steps:

• In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.
• Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket.
• Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp pancetta mixture. Set chicken on wire rack-lined baking sheet. Freeze for 5 minutes.
• Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes.
• In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels.

CHICKEN AND PROVOLONE SALAD SANDWICHES

Steps:

• In a large bowl combine pesto and mayonnaise.
• Stir in chicken and cheese, toss to coat.
• Scoop salad onto the bread bottom, topping with the top of the bread, pressing together.
• Wrap bread in plastic wrap until ready to serve (can be refrigerated overnight, if desired) and cut into 4 sandwiches when ready to serve.

PESTO CHICKEN AND PROVOLONE SALAD SANDWICHES

Steps:

• Mix pesto and mayonnaise.
• Add chicken and cheese; toss to coat.
• Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
• Eat immediately or wrap tightly in plastic wrap until ready to serve. This can be refrigerated overnight.