Oven Fried Provolone Stuffed Chicken Recipes

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.

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.

Steps:

• At least one hour prior to baking the chicken, marinate in one cup of buttermilk. Refrigerate until baking.
• Preheat the oven to 425°F and spritz a baking sheet with cooking spray. Remove the chicken from the buttermilk marinade, and discard. Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. Insert a folded slice of thick cut provolone cheese into the pocket. Of course, you could use your favorite cheese, if you like. Repeat this process with all of the chicken breasts.
• To prepare the dredging ingredients, mix one beaten egg with 3 tablespoons of milk, set aside. Season 1 cup of all purpose flour with 1/2 tsp each of salt, paprika and black pepper. [or to your taste] This amount of flour is likely more than needed. I prefer make a little extra, than not have enough. For the breading, mix together the bread crumbs, grated Parmesan-Romano, dried parsley, garlic powder and salt. Prepare the dredging ingredients in this order. Seasoned flour, egg wash, bread crumb coating. Have your baking sheet nearby so, you can move the chicken directly onto the pan after coating.
• After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. [tip: Dip the toothpicks in water so, they won't get too hot in the oven] If you have long skewers, you could use those instead to skewer along the sides of the chicken to secure the pocket. Drizzle each piece with melted butter or margarine.
• Place into the oven and bake for 25 minutes. Depending on the thickness of your chicken breasts, this may take a few minutes longer, or if they're thinner, less time. Rule of thumb with chicken is to bake until the juices run clear. Very important!
• Allow the chicken breasts to rest on the pan 5-10 minutes before serving. This chicken can be eaten alone, or with a dipping sauce such as marinara sauce. Yield: 4 pieces.