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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Caroline says
Love this! We make it every few weeks!
Melissa says
Thanks so much!