Oven Fried Provolone Stuffed Chicken Breasts

• Meat

  • 4 Chicken breasts [approximately 2 lb, large boneless skinless

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Parsley flakes

• Refrigerated

  • 1 Egg beaten with, large

• Condiments

  • 1 Marinara sauce

• Baking & Spices

  • 1 cup Flour, seasoned
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 1/2 cups Panko breadcrumbs

• Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 3/4 cup Parmesan-romano cheese, grated
  • 4 thick cut slices Provolone cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• For the chicken youll need:
• 4 large boneless skinless chicken breasts [approximately 2 lb]
• 4 thick cut slices provolone cheese
• 1 cup buttermilk
• marinara sauce for dipping [optional]
• For the breading:
• 1 large egg beaten with 3 Tbsp milk
• 1 cup seasoned flour [1/2 tsp each salt, paprika, black pepper]
• 1½ cups panko breadcrumbs
• ¾ cup grated Parmesan-Romano cheese
• 1½ tsp parsley flakes
• 1½-2 tsp garlic powder
• ½-1 tsp salt
• Drizzle:
• ½ cup melted butter

Directions

• 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.
• 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 ½ tsp each of salt, paprika and black pepper
• his amount of flour is likely more than needed.
• For the panko, mix together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt. Prepare the dredging ingredients in this order.
• Seasoned flour, egg wash, panko coating.
• After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks.
• Drizzle each piece with melted butter.
• 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 theyre thinner, less time. Rule of thumb with chicken is to bake until the juices run clear.
• Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
• Serve as is or with a dipping sauce such as marinara sauce.