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.
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.
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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.
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Didi says
OMGoodness….. I literally drooled!!!
Thank you Melissa!!
Melissa says
Thank you, Didi!!
Anonymous says
I’m going to try this tonight! Thanks! Very helpful
Melissa says
My pleasure, enjoy!!
Anonymous says
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 =]
Melissa says
I hope they worked perfectly for you, we sure love them! Merry Christmas to you and yours!
Holli Greer says
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
Holli Greer says
Thank you Melissa, I going to make this this Sunday along with a crisp green salad – sounds like a new favorite for us.
Anonymous says
Hi Melissa, do you know the nutritional value of the dish? How amny calories, protien, carbs etc? Would be good to know
Melissa says
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
Melissa says
Hi Holli, we love this chicken, I hope your family does too! Thanks for stopping by. ~ Melissa
Anonymous says
Amazing and so easy to make,definitely adding to my list of favs,THANKS!!
Melissa says
Wonderful, my pleasure!
czarina lively says
Do you use freshly grated parmesan romano cheese or just buy pre grated parmesan romano cheese off the shelf ?
Melissa says
You can use either. A good quality pre-grated will work perfectly.
Denise says
Made this tonight – we LOVED it, thanks!
Melissa says
Hi Denise, so happy you enjoyed this chicken. I really appreciate your comment, thanks!
Patrick says
im makong this tomorrow im a sienor high school student on my way to becoming a chef.
Melissa says
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!
Patrick says
it was soooo good 5 stars i forgot to drizzle with butter 🙁 but it was still very delicious. recomended to everyone i know.
Melissa says
Thanks Patrick, so happy you enjoyed it!
Kristen says
Anyone know if I can use something other then buttermilk?
Melissa says
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.
Julie says
Delicious!
Melissa says
Thanks!
Patti says
I think this would be even better if you slipped a few fresh basil leaves atop the cheese slices!
Barb says
This is delicious. I follow the recipe to a T and it comes out great every time. Thanks for sharing.
Melissa says
Oh wonderful, I’m happy you enjoy this one!
Mary says
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.
Melissa says
Wonderful, thanks so much, Mary!