It’s no secret, we do love our fried chicken in the South. Most often 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 nd that always helps 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.
You may also like: Broccoli Cheese Stuffed Chicken Breasts, Spinach Artichoke Stuffed Chicken and Bacon Wrapped Cheese and Mushroom Stuffed Chicken Breasts.
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Helpful Kitchen Items:
Oven Fried Provolone Stuffed Chicken Breasts
Ingredients
- For the chicken you'll 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]
- 1 1/2 cups panko breadcrumbs
- 3/4 cup grated Parmesan-Romano cheese
- 1 1/2 tsp parsley flakes
- 1 1/2-2 tsp garlic powder
- 1/2-1 tsp salt
- Drizzle:
- 1/2 cup melted butter
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, mix one beaten egg with 3 tablespoons of milk, set aside. Season 1 cup of all purpose flour with 1/2 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 they're 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.
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!