Oven Fried Provolone Stuffed Chicken Breasts
Ingredients
- 48 oz boneless skinless chicken breasts
- 4thick cut slices provolone cheese
- 1 cupbuttermilk
- 1 largeegg beaten with 3 tbsp milk or water
- 1 cupall purpose flour
- 1 tspseasoned salt
- 1 tspblack pepper
- 1 ½ cupspanko breadcrumbs
- ¾ cupgrated parmesan-romano cheese
- 1 ½ tspparsley flakes
- 1 ½ tspgarlic powder
- ½ tspsalt
- ½ cupbutter (melted)
- 2 cupswarm marinara sauce
Directions
- 1
At least one hour prior to baking the chicken, place chicken into a shallow dish or a large plastic storage bag. Add the buttermilk. Marinate in the fridge until baking.
- 2
To Bake: Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
- 3
Remove the chicken from the buttermilk marinade, and discard.
- 4
Use a sharp knife to 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.
- 5
Prepare the Dredging Ingredients in this Order: 1st- Whisk together all purpose flour with seasoned salt and black pepper Place on a shallow dish or plate
- 6
2nd - Place beaten egg and milk in another shallow dish.
- 7
3rd - Whisk together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate.
- 8
Dredge each cheese stuffed piece of chicken in flour, egg wash then panko crumbs pressing crumbs onto the pieces.
- 9
After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. Drizzle each piece with melted butter.
- 10
Bake for 25 minutes adjusting the time based on the thickness of the chicken being used. Bake until juices run clear.
- 11
Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
- 12
Serve alone or with warm marinara sauce for dipping.