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Home » Italian » Oven Fried Provolone Stuffed Chicken Breasts

Oven Fried Provolone Stuffed Chicken Breasts

May 17, 2012 by Melissa 38 Comments

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Serve these crispy provolone cheese stuffed chicken breasts with a side of pasta and marinara sauce #ovenfriedchicken #chickenbreastrecipes #easychickenrecipes #chickenbreasts #friedchicken #Italian #Italianchicken #dinner #dinnerideas #southernfood #southernrecipes
These panko Parmesan coated chicken breasts are stuffed with provolone cheese then baked or “oven fried” until the coating is crisp and golden. Oven Fried Provolone Stuffed Chicken Breasts may be a bit of a departure from classic southern fried chicken but, it’s too good to pass up and clean-up is simple, too.
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Oven Fried Provolone Stuffed Chicken Breasts

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.

Oven Fried Provolone Stuffed Chicken Breasts

The South Loves Fried Chicken

We are a chicken loving family but, genuine Southern fried chicken is a genuine treat even to our family. Contrary to popular thought, Southerners do NOT eat fried chicken and macaroni and cheese every day. Oh, how I wish we could.  We can all dream, right? To satiate that desire, another recipe you may like to try are are these Bacon Wrapped Cheese and Mushroom Stuffed Chicken Breasts from The Midnight Baker.

 

 

Oven Fried Provolone Stuffed Chicken Breasts

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Helpful Kitchen Items:

  • Citrus Zester and Cheese Grater
  • Cutting Board
  • Paring Knife
  • Melting Pot


Oven Fried Provolone Stuffed Chicken Breasts
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5 from 4 votes

Oven Fried Provolone Stuffed Chicken Breasts

Prep Time15 mins
Cook Time25 mins
Resting Time5 mins
Total Time40 mins
Course: Chicken, Main Course
Cuisine: American
Keyword: oven-fried-provolone-stuffed-chicken-breasts
Servings: 4 Pieces
Author: Melissa Sperka

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.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

 

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Filed Under: Italian, Main Dish, Poultry Tagged With: baked chicken, cheese stuffed chicken, chicken, chicken breast recipes, Italian chicken, oven fried, oven fried chicken, provolone cheese, stuffed chicken

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ABOUT MELISSA

Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

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Comments

  1. Caroline says

    August 11, 2020 at 5:28 pm

    5 stars
    Love this! We make it every few weeks!

    Reply
    • Melissa says

      August 12, 2020 at 8:59 am

      Thanks so much!

      Reply
  2. JeniLizM says

    July 31, 2020 at 10:53 am

    Could this be made in an air fryer?

    Reply
    • Melissa says

      July 31, 2020 at 11:41 am

      I’m sure you could, sure.

      Reply
  3. Marsha says

    July 31, 2020 at 8:26 am

    5 stars
    Loved this dish! Now I’d love to see your son’s birthday cake.

    Reply
    • Melissa says

      July 31, 2020 at 9:00 am

      Hi Marsha, thanks so much. It was a Monster Truck cake and he loved it!

      Reply
  4. NANCY HORKAVY says

    July 10, 2020 at 10:24 pm

    THIS IS SO EASY TO MAKE AND IT IS DELICIOUS!!!
    I make it whenever Im craving chicken parm.!!!

    Reply
    • Melissa says

      July 12, 2020 at 11:46 am

      Thank you!

      Reply
  5. Mary says

    October 17, 2019 at 8:09 am

    5 stars
    This was excellent! The only changes I made were to omit the seasoned salt since I was using seasoned breadcrumbs, and along with the provolone I stuffed in some mozzarella. My daughter said it was the best chicken she’s ever had. The buttermilk really makes this chicken tender and moist. Great with a side of marinara.

    Reply
    • Melissa says

      October 17, 2019 at 9:10 am

      Wonderful, thanks so much, Mary!

      Reply
  6. Barb says

    March 21, 2019 at 5:35 pm

    5 stars
    This is delicious. I follow the recipe to a T and it comes out great every time. Thanks for sharing.

    Reply
    • Melissa says

      March 21, 2019 at 6:00 pm

      Oh wonderful, I’m happy you enjoy this one!

      Reply
  7. Patti says

    May 11, 2017 at 1:03 am

    I think this would be even better if you slipped a few fresh basil leaves atop the cheese slices!

    Reply
  8. Julie says

    October 30, 2016 at 8:43 pm

    Delicious!

    Reply
    • Melissa says

      October 31, 2016 at 7:55 am

      Thanks!

      Reply
  9. Melissa says

    June 9, 2014 at 9:37 pm

    Kristen, 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.

    Reply
  10. Kristen says

    June 9, 2014 at 7:03 pm

    Anyone know if I can use something other then buttermilk?

    Reply
  11. Melissa says

    February 20, 2014 at 7:03 pm

    Thanks Patrick, so happy you enjoyed it!

    Reply
  12. Patrick says

    February 20, 2014 at 4:44 pm

    it was soooo good 5 stars i forgot to drizzle with butter 🙁 but it was still very delicious. recomended to everyone i know.

    Reply
  13. Melissa says

    February 19, 2014 at 1:12 am

    Hi Patrick, I’m so happy you’ve chosen this chicken to make, it is so tasty. Best wishes for you in your future endeavors!

    Reply
  14. Patrick says

    February 18, 2014 at 11:06 pm

    im makong this tomorrow im a sienor high school student on my way to becoming a chef.

    Reply
  15. Melissa says

    February 2, 2014 at 3:52 am

    Hi Denise, so happy you enjoyed this chicken. I really appreciate your comment, thanks!

    Reply
  16. Denise says

    February 2, 2014 at 3:01 am

    Made this tonight – we LOVED it, thanks!

    Reply
  17. Melissa says

    December 20, 2013 at 8:51 pm

    You can use either. A good quality pre-grated will work perfectly.

    Reply
  18. czarina lively says

    December 20, 2013 at 7:19 pm

    Do you use freshly grated parmesan romano cheese or just buy pre grated parmesan romano cheese off the shelf ?

    Reply
  19. Melissa says

    July 11, 2013 at 2:26 am

    Wonderful, my pleasure!

    Reply
  20. Anonymous says

    July 10, 2013 at 10:47 pm

    Amazing and so easy to make,definitely adding to my list of favs,THANKS!!

    Reply
  21. Melissa says

    April 19, 2013 at 12:29 pm

    Hi Holli, we love this chicken, I hope your family does too! Thanks for stopping by. ~ Melissa

    Reply
  22. Melissa says

    April 19, 2013 at 12:28 pm

    Hello, 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

    Reply
  23. Anonymous says

    April 19, 2013 at 2:19 am

    Hi Melissa, do you know the nutritional value of the dish? How amny calories, protien, carbs etc? Would be good to know

    Reply
  24. Holli Greer says

    April 19, 2013 at 1:31 am

    Thank you Melissa, I going to make this this Sunday along with a crisp green salad – sounds like a new favorite for us.

    Reply
  25. Holli Greer says

    April 19, 2013 at 1:30 am

    Thank 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

    Reply
  26. Melissa says

    December 25, 2012 at 3:02 pm

    I hope they worked perfectly for you, we sure love them! Merry Christmas to you and yours!

    Reply
  27. Anonymous says

    December 24, 2012 at 10:24 pm

    I’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 =]

    Reply
  28. Melissa says

    December 11, 2012 at 9:25 pm

    My pleasure, enjoy!!

    Reply
  29. Anonymous says

    December 11, 2012 at 8:29 pm

    I’m going to try this tonight! Thanks! Very helpful

    Reply
  30. Melissa says

    May 18, 2012 at 11:32 am

    Thank you, Didi!!

    Reply
  31. Didi says

    May 18, 2012 at 12:09 am

    OMGoodness….. I literally drooled!!!

    Thank you Melissa!!

    Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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