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Baked Chicken Provo

This is an easy riff on Chicken Parm. Sun Dried Tomatoes along with some Provolone Cheese fill the breasts’ deep pockets.

The breasts get a thorough egg dip and a generous roll in flavored Panko Bread Crumbs before they bake in a hot oven. This makes the crust extra crunchy enough that you won’t miss the frying. A thick coating of provolone melts under the broiler, sealing the deal.

This is a lighter version of the classic that will make a tasty star appearance on any plate. Whether accompanied by Garlic Mashed Potatoes and Caramelized Zucchini as shown here or a side of pasta and a crisp salad, or any other sides you want to present, it is a quick and easy Weeknight Supper.

Baked Chicken Provo
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Servings
2
Servings
2
Baked Chicken Provo
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut a deep pocket into the thick side of each breast. Season inside and out with salt and pepper.
  2. Chop up the tomatoes and 2 slices of the cheese fairly finely. Add the onion and garlic powder along with the italian seasoning, Let it sit for 10 minutes or so.
  3. Divide the tomato mixture between the two breast pockets. Do not overfill, the breasts should still close. secure with a toothpick if necessary.
  4. Beat the egg in a shallow bowl. Pour the panko crumbs into another shallow bowl.
  5. Dip each breast in the egg, coating well. Place each in the bowl of panko crumbs and coat well, pressing the crumbs into each breast.
  6. Place the breast in a shallow baking dish that has been coated with the cooking spray. Coat the tops of the breast well with the cooking spray.
  7. Bake in a 400 degree oven for 25 minutes or until cooked through.
  8. Top with the remaining 2 slices of cheese and broil for 3 -5 minutes until cheese is melted and bubbly. Allow to cool for 5 minutes and serve.
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Grilled Chicken Cordon Bleu: Italian Style

Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
  2. Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
  3. Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
  4. While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
  5. Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
  6. Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
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