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 PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CROCKPOT PROVOLONE CHICKEN
What is not to love about something that does the cooking for you!?!?
Provided by Megan Turpin
Categories Chicken
Time 10m
Number Of Ingredients 6
Steps:
- 1. To keep chicken breasts in tack, use a 6 quart crock pot. Spray crockpot with cooking spray.
- 2. Layer chicken, cheese, soup, stuffing and melted butter.
- 3. Low 6-7 hours or High 3-3 1/2 hours.
QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE
Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
Provided by Rosanna
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
- When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
- Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 562.6 calories, Carbohydrate 24.3 g, Cholesterol 184.8 mg, Fat 32.5 g, Fiber 2.5 g, Protein 42.9 g, SaturatedFat 9.4 g, Sodium 1165.7 mg, Sugar 2.1 g
BACON-PROVOLONE CHICKEN SANDWICHES
Bacon and provolone take this hearty chicken sandwich over the top. Add a little Dijon mustard to spice things up a bit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink; drain., On roll bottoms, layer the bacon, chicken and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Top with romaine and onion. Spread mayonnaise over cut side of roll tops; replace tops.
Nutrition Facts : Calories 428 calories, Fat 23g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 615mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
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
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