The South Loves Fried Chicken
It’s no secret, we do love our fried chicken in the South. Usually, when I make it for my family oven frying is the technique I most often use. Not only is it lighter, but, the clean-up is so much easier and that is always an attractive option for a busy Mom. I prepared this oven fried gooey cheese filled chicken for my son’s birthday dinner. So, this chicken is rather special. Marinated in buttermilk, each chicken piece is stuffed with provolone cheese then dredged in a crunchy panko and Parmesan-Romano coating. Before baking, drizzle each piece with melted butter and bake until the coating is crispy and golden. This chicken turned out to be the star of his birthday dinner and it was only rivaled by the appearance of his birthday cake.
Does Your Family Love Fried Chicken?
We are a chicken loving family but, fried chicken is a genuine treat. A few other recipes you may like to try are these Broccoli Cheese Stuffed Chicken Breasts, or Spinach Artichoke Stuffed Chicken. For the bacon fans at your table, try these Bacon Wrapped Cheese and Mushroom Stuffed Chicken Breasts.
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Helpful Kitchen Items:
Oven Fried Provolone Stuffed Chicken Breasts
Ingredients
- 4 8 oz boneless skinless chicken breasts
- 4 thick cut slices provolone cheese
- 1 cup buttermilk
- 1 large egg beaten with 3 Tbsp milk or water
- 1 cup all purpose flour
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 1/2 cups panko breadcrumbs
- 3/4 cup grated Parmesan-Romano cheese
- 1 1/2 tsp parsley flakes
- 1 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup butter melted
- 2 cups warm marinara sauce
Instructions
- 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 in this order: Season all purpose flour with seasoned and black pepper Place on a shallow dish or plate
- Place beaten egg-milk in another shallow dish.
- Next, mix together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate.
- Dredge each cheese stuffed piece of chicken in flour, egg wash then panko crumbs dressing crumbs onto the pieces.
- After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. Drizzle each piece with melted butter.
- Bake for 25 minutes. adjust the time based on the thickness of the chicken being used. Bake until juices run clear.
- Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
- Serve alone or with warm marinara sauce for dipping.
Didi says
May 18, 2012 at 12:09 amOMGoodness….. I literally drooled!!!
Thank you Melissa!!
Melissa says
May 18, 2012 at 11:32 amThank you, Didi!!
Anonymous says
December 11, 2012 at 8:29 pmI’m going to try this tonight! Thanks! Very helpful
Melissa says
December 11, 2012 at 9:25 pmMy pleasure, enjoy!!
Anonymous says
December 24, 2012 at 10:24 pmI’m actually cooking them right now for the first time!!!!!! Hope they come out as delicious as they look in those pics!!!! Happy holidays everyone =]
Melissa says
December 25, 2012 at 3:02 pmI hope they worked perfectly for you, we sure love them! Merry Christmas to you and yours!
Holli Greer says
April 19, 2013 at 1:30 amThank you Melissa I’m going to make this for Sunday dinner – have a feeling we have a new favorite with the kids with a nice salad
Holli Greer says
April 19, 2013 at 1:31 amThank you Melissa, I going to make this this Sunday along with a crisp green salad – sounds like a new favorite for us.
Anonymous says
April 19, 2013 at 2:19 amHi Melissa, do you know the nutritional value of the dish? How amny calories, protien, carbs etc? Would be good to know
Melissa says
April 19, 2013 at 12:28 pmHello, that’s a great question. I’m sorry, I’m not a nutrtionist, so, I would only be guessing, if I gave those values. There are so many variables, regarding amounts etc. Thanks for stopping by. ~ Melissa
Melissa says
April 19, 2013 at 12:29 pmHi Holli, we love this chicken, I hope your family does too! Thanks for stopping by. ~ Melissa
Anonymous says
July 10, 2013 at 10:47 pmAmazing and so easy to make,definitely adding to my list of favs,THANKS!!
Melissa says
July 11, 2013 at 2:26 amWonderful, my pleasure!
czarina lively says
December 20, 2013 at 7:19 pmDo you use freshly grated parmesan romano cheese or just buy pre grated parmesan romano cheese off the shelf ?
Melissa says
December 20, 2013 at 8:51 pmYou can use either. A good quality pre-grated will work perfectly.
Denise says
February 2, 2014 at 3:01 amMade this tonight – we LOVED it, thanks!
Melissa says
February 2, 2014 at 3:52 amHi Denise, so happy you enjoyed this chicken. I really appreciate your comment, thanks!
Patrick says
February 18, 2014 at 11:06 pmim makong this tomorrow im a sienor high school student on my way to becoming a chef.
Melissa says
February 19, 2014 at 1:12 amHi Patrick, I’m so happy you’ve chosen this chicken to make, it is so tasty. Best wishes for you in your future endeavors!
Patrick says
February 20, 2014 at 4:44 pmit was soooo good 5 stars i forgot to drizzle with butter 🙁 but it was still very delicious. recomended to everyone i know.
Melissa says
February 20, 2014 at 7:03 pmThanks Patrick, so happy you enjoyed it!
Kristen says
June 9, 2014 at 7:03 pmAnyone know if I can use something other then buttermilk?
Melissa says
June 9, 2014 at 9:37 pmKristen, you can skip that step if you don’t care for buttermilk. To make your own, use 1 Tbsp of white distilled vinegar or lemon juice to 1 cup of whole milk. Mix together and let sit for 5 minutes on the counter. Voila, homemade buttermilk.
Julie says
October 30, 2016 at 8:43 pmDelicious!
Melissa says
October 31, 2016 at 7:55 amThanks!
Patti says
May 11, 2017 at 1:03 amI think this would be even better if you slipped a few fresh basil leaves atop the cheese slices!
Barb says
March 21, 2019 at 5:35 pmThis is delicious. I follow the recipe to a T and it comes out great every time. Thanks for sharing.
Melissa says
March 21, 2019 at 6:00 pmOh wonderful, I’m happy you enjoy this one!