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
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 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
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
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
JIM'S CHICKEN PROVOLONE
This is an original chicken recipe by my brother-in-law, Jim. He is a gourmet cook and this dish is one of his specialities. It makes a wonderful main dish for company. I like to get all the ingredients ready the night before and put together the next morning. It sounds like a lot of steps but it is really easy to put together and worth the effort. I'm not sure of the time it takes to prepare but at least a half hour.
Provided by M. Joan
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 395.8, Fat 25.6, SaturatedFat 12.4, Cholesterol 114.4, Sodium 338.5, Carbohydrate 6.4, Fiber 1.1, Sugar 0.4, Protein 34.3
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