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.
- 2 Boneless Skinless Chicken Breasts 6 - 8 Ounces
- 4 Slices Provolone Cheese
- 4 Halves Sundried Tomatoes Oil packed
- 1/4 Tsp. Garlic Powder
- 1/4 Tsp. Onion Powder
- 1/2 Tsp. Italian Herb Seasoning I like McCormick grinder
- 1 Egg
- 2/3 Cup Panko Bread Crumbs Italian if available
- Olive Oil Cooking Spray
- Cut a deep pocket into the thick side of each breast. Season inside and out with salt and pepper.
- 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.
- Beat the egg in a shallow bowl. Pour the panko crumbs into another shallow bowl.
- 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.
- Bake in a 400 degree oven for 25 minutes or until cooked through.